Khubani Kebab with Teekha Tez Chutney: The Two Culture Combo

Khubani Kebab is an excellent combination of Awadh's popular vegetarian kebabs along with the gunpowder chutney from South India.

Total Time: 50m

Preparation Time: 20m

Calories: 423

Servings: 4

Ingredients for Khubani Kebab with Teekha Tez Chutney:

• Banana - one kilogram
• refined oil - 30 ml
• white pepper powder - five gm
• green chilli - five
• coriander leaves - 50 gm 
• Khoya - 50 gm
• Potato - 300 gm
• cumin seeds - 10 gm
• garam masala powder - 10 gm
• Ginger - 10 gm
• Apricots - 50 gm
• Salt - 2 pinches

For Dressing:

• chana dal - four tbsp 
• sesame seeds - three tbsp
• Salt - one pinch
• vegetable oil - one tbsp 
• urad dal - three tbsp
• red chilli - five
• Sugar - one tsp

How to prepare Khubani Kebab with Teekha Tez Chutney:

Step 1) Soak apricot in water for 1 hour & then drain. Slice the apricots & mix with khoya. Peel & chop green chilli, ginger & green coriander.

Step 2) Boil raw banana & potatoes. Peel, mash & mix it finely. Heat oil in a saucepan, drop cumin seeds until they crackle. Then drop mashed banana & potato mix, cook properly.

Step 3) Drop garam masala, salt for taste and white pepper powder. Slice the ginger, green coriander and green chillies and combine well.

Step 4) Divide the mix into sixteen portions & stuff with khoya and apricots mix. Prepare medallions of 2.5" diameter. Shallow fry over a heated griddle.

Step 5) For making the gunpowder dip, heat oil into a deep vessel. Drop the daal & dry red chillies & roast on a low flame until they begin to turn light brown in the colour.

Step 6) Include the sesame seeds & keep roasting until the seeds become golden. Switch off the fire.

Step 7) Use a food processor or coffee grinder to grind the roasted elements to a coarse powder.

Step 8) Transfer into a serving vessel & include salt to taste. Add sugar & stir properly to mix. Have this with the Khubani Kebabs.