{"id":296331,"date":"2025-06-05T20:39:05","date_gmt":"2025-06-05T20:39:05","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2025\/06\/05\/turai-ke-galouti-kebabs-sponge-gourd-kebabs-recipe\/"},"modified":"2025-06-05T20:39:05","modified_gmt":"2025-06-05T20:39:05","slug":"turai-ke-galouti-kebabs-sponge-gourd-kebabs-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2025\/06\/05\/turai-ke-galouti-kebabs-sponge-gourd-kebabs-recipe\/","title":{"rendered":"Turai ke Galouti Kebabs (Sponge Gourd Kebabs) Recipe"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Appetizers<\/a>, <\/span>Recipes<\/a>, <\/span>Side Dish<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Appetizers<\/a>, <\/span>Indian<\/a>, <\/span>Side<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Looking for a vegetarian kebab to accompany your Sabz Biryani<\/a>? Try these melt-in-the-mouth Turai Ke Galouti Kebabs.\u00a0Rich in fiber and nutrients, they are sure to keep them guessing. A hit with kids and adults alike.<\/span><\/div>\n
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  • 500<\/span> gms<\/span> sponge gourd (turai)<\/span><\/li>\n
  • 1<\/span> cup<\/span> whole masoor dal (brown lentil)<\/span><\/li>\n
  • 1<\/span> medium<\/span> onion sliced<\/span><\/li>\n
  • 1<\/span> cup<\/span> water<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt or to taste<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> ginger garlic paste<\/span><\/li>\n
  • 2-3<\/span> green chilies chopped<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> cumin powder (jeera)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> coriander powder (dhania)<\/span><\/li>\n
  • 1 1\/2<\/span> tsp<\/span> Kashmiri red chili powder<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> amchoor (raw mango) powder<\/span><\/li>\n
  • 1 1\/2<\/span> tsp<\/span> garam masala powder<\/span><\/li>\n
  • 1<\/span> tsp<\/span> chat masala powder<\/span><\/li>\n
  • 1\/4<\/span> cup<\/span> chopped coriander leaves<\/span><\/li>\n
  • 1<\/span> cube<\/span> Maggi Veg Super Seasoning (optional)<\/span><\/li>\n
  • 3\/4<\/span> cup<\/span> fresh breadcrumbs (2 slices)<\/span><\/li>\n
  • Oil for cooking<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, soak the whole masoor dal in water for at least 2 hours. <\/span><\/p>\n<\/li>\n

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      Scrape the sponge gourd and cut it into pieces.<\/span><\/p>\n<\/li>\n

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      Boil the chopped sponge gourd with dal, sliced onions, and a tsp of salt in 1 cup of water. If you are using a pressure cooker, give it about 3-4 whistles.<\/span><\/p>\n<\/li>\n

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      Once cooked, dry the excess water.<\/span><\/p>\n<\/li>\n

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      Transfer the mixture to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.<\/span><\/p>\n<\/li>\n

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      Add the ginger garlic paste, chopped green chilies, and the dry masalas \u2013 cumin powder, coriander powder, Kashmiri red chili powder, amchoor powder, garam masala powder, and chat masala powder.<\/span><\/p>\n<\/li>\n

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      Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.<\/span><\/p>\n<\/li>\n

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      Divide the mixture into equal portions and shape them into kebabs.<\/span><\/p>\n<\/li>\n

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      Brush the tawa or a griddle with oil. Cook the kebabs until they colorize.<\/span><\/p>\n<\/li>\n

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      The Turai Ke Galouti Kebabs are ready to serve. Serve hot with pickled onions and mint chutney.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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