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Preparation Time : 480
Cook Time : 40
Total Time : 520
small kathal (raw Jackfruit), chopped 400 gms
chana dal (Bengal Gram lentil), soaked overnight 1/3 cups
oil 2 tbsp
bay leaves 2 nos
dry red chilies 2 nos
green cardamoms 2 nos
cloves 4 nos
mace 1/2 nos
peppercorns 1/2 tsp
salt 1 tsp
turmeric powder 1/2 tsp
garlic cloves, chopped 3-4 nos
onion, chopped 1 nos
green chilies, chopped 2-3 nos
coriander leaves, chopped 2-3 tsp
roasted gram flour 2-3 tbsp
cashews, coarsely crushed 2 tbsp
Heat oil in a pan and temper with bay leaves, red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Saute for a few seconds.
Add the raw jackfruit, chana dal, ginger, garlic, salt and turmeric powder. Saute for 2 minutes and then add 1/2 cup water.
Pressure cook for one whistle. The water needs to be absorbed. If not simmer till dry. Allow it to cool down.
Grind into a coarse paste. To it add the onions, coriander leaves, green chillies, roasted gram flour and cashewnut powder.
Combine everything well and then form into round shaped kebabs. Brush with some oil and grill for 30 minutes. Flip it over midway and again brush with some more oil.
Serve these grilled Shami Kebabs on a bed of salad for a light healthy meal any time of the day.
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