Vegetable Kebab, starter recipe Recipe Link : http://www.tarladalal.com/Vegetable-Kebab-38790rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Vegetable KebabAppetising, cocktail-sized snack made from bottle gourd, potatoes and onions, with a generous sprinkling of piquant onion masala mixture. Serve vegetable kebabs hot, with tea or at a cocktail party, and bask in the compliments.Preparation Time: 20 minutes. Cooking Time: 20 minutes. Makes 15 kebabs. 2 cups grated bottle gourd (doodhi / lauki)¼ cup grated onions1 cup boiled, peeled and grated potatoes3 tbsp besan (Bengal gram flour)2 tbsp finely chopped coriander (dhania)1 tbsp finely chopped green chillies1 tsp cumin seeds (jeera)Salt to tasteOil for deep-fryingTo be mixed into a onion masala mixture (for serving)½ cup finely chopped onions1 tsp chilli powder1 tsp dried mango powder (amchur)Salt to taste1. Squeeze out all the water from the bottle gourd, combine it with all the remaining ingredients in a bowl and mix well.2. Divide the mixture into15 equal portions.3. Shape 3 portions of the mixture into a 50 mm. (2”) diameter flat round kebab.4. Heat the oil in a deep non-stick kadhai and deep-fry the few kebabs, till they turn golden brown in colour from both the sides. Drain on an absorbent paper.5. Repeat steps 3 and 4 to make 12 more kebabs in 4 more batches. 6. Whilst the kebabs are hot, press them flat using a spoon and sprinkle a little onion masala mixture on top of each kebab. Serve immediately.