TURAI KE GALOUTI KEBABS (SPONGE GOURD KEBABS)

Main Ingredients:

• Turai (sponge gourd): 500 g
• Whole masoor dal: 1 cup (soaked)
• Onion: 1 (sliced)
• Water: 1 cup
• Salt: to taste

Masala Mix

• Ginger garlic paste: 3 tbsp
• Green chillies: 2–3 (chopped)
• Cumin powder: 2 tbsp
• Coriander powder: 2 tbsp
• Kashmiri red chilli powder: 1½ tsp
• Amchur powder: 2 tbsp
• Garam masala: 1½ tsp
• Chaat masala: 1 tsp
• Coriander leaves: ¼ cup (chopped) 

Binding

• Breadcrumbs: ¾ cup
• Oil: for shallow frying

Method:

1. Soak masoor dal (2 hrs).
2. Cook sponge gourd + dal + onion + salt with water (till soft).
3. Remove excess moisture.
4. Mash mixture coarsely and cool.
5. Add ginger garlic, chillies, and all dry spices.
6. Add breadcrumbs + coriander → mix well.
7. Shape into small kebabs.
8. Shallow fry on tawa till golden on both sides.
9. Serve hot with chutney/onions. 

Health Benefits

• Sponge gourd is low-calorie and supports digestion
• Masoor dal provides plant-based protein and iron
• Rich in fiber → promotes gut health and satiety
• Shallow frying reduces oil compared to deep-fried snacks