Kabab Pethe Ke

Ingredients list for Kabab Pethe Ke

• 500 grams Ash gourd (petha)

Method

1. Wash and cut ash gourd into two inches by two inches pieces without peeling. Remove seeds and give four gashes crosswise without cutting through the skin. Puncture the skin lightly from the back. Peel, wash and chop garlic finely.
2. Peel, wash and grind onion finely. Clean, wash and finely chop coriander leaves. Heat sufficient oil in a kadai to smoking point. Remove from heat and cool a bit. Heat again and fry ash gourd pieces, a few at a time, on medium heat till brown.
3. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in another kadai and add cumin seeds and garlic. Sauté till golden, add onion paste, red chilli powder, coriander powder, turmeric powder and sauté till the ghee surfaces.
4. Add fried ash gourd pieces and mix. Add two cups of water and salt. Cover and simmer on low heat till all the water has been absorbed.
5. Garnish with coriander leaves and serve hot.

Nutrition Info