Karele ke Kebab

Instructions

1. 1

   Prepare the bitter gourd: Scrape the rough outer skin of the karela, slit them lengthwise, and remove the seeds. Chop the karela finely and place it in a bowl. Add 1 tsp of salt, mix well, and set aside for 15-20 minutes to draw out the bitter juices. Squeeze the karela firmly with your hands to remove as much liquid as possible. Discard the liquid. Boil the squeezed karela in water for 5-7 minutes until just tender. Drain thoroughly and set aside.

2. 2

   Prepare the base: While the karela is being prepared, boil the potatoes in a separate pot until they are fork-tender. Peel the boiled potatoes and mash them in a large bowl until smooth.

3. 3

   Sauté the aromatics: Heat 1 tbsp of oil in a small pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until it turns soft and light golden. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.

4. 4

   Make the kebab mixture: To the bowl with mashed potatoes, add the boiled karela and the sautéed onion mixture. Add the besan, coriander powder, cumin powder, turmeric powder, garam masala, amchur powder, and the remaining 0.5 tsp of salt. Finally, add the chopped coriander leaves. Mix everything together with your hands until well combined into a firm, dough-like mixture.

5. 5

   Shape and fry the kebabs: Grease your palms with a little oil. Divide the mixture into 12 equal portions. Roll each portion into a ball and then flatten it gently to form a round patty (tikki) about 2 inches in diameter. Heat the remaining 3 tbsp of oil in a non-stick pan or tawa over medium heat. Carefully place the kebabs in the pan, leaving some space between them. Shallow fry for 3-4 minutes on each side, until they are golden brown and crisp.

6. 6

   Serve the kebabs: Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with mint chutney, tamarind chutney, or a simple yogurt dip.