Kamal Kakdika Seekh

by Kathleen Morrison

Servings:

INGREDIENTS

250 grams kamal kakdi
150 grams chana dal
10 grams ginger
10 grams garlic
20 grams pistachio
5 grams red chili powder
A few bay leaves
Oil
Salt, to taste
Garam masala, to taste
A drop of ittar (optional)

INSTRUCTIONS

Peel and wash garlic and ginger and chop finely. Wash and peel the kamal kakdi and cut into thin slices. Blanch pistachio and slice. Heat oil in a handi and sauté ginger and garlic in it. Add kamal kakdi and chana dal and sauté for a while. Add enough water and let the chana dal and kakdi cook. Add pistachio and red chillies. Let all the water dry up.

Cool and pass through a mincer. Add salt and garam masala and a drop of ittar. Now dab the mixture around a seekh and cook in a tandoor. Serve hot with green chutney and roomali roti.

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Tagged: indian, kamalkakdikaseekh add tags

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