Vegetable Seekh Kabab

Ingredients :

Carrot	1
French beans	12
Green peas	½ Cup
Cabbage	½ Cup
Potato, Boiled	1
Oil	3 Tablespoons
Caraway seeds	1 Teaspoon
Ginger	2 Tnch
Green chillies	3
Turmeric powder	¼ Teaspoon
Salt	To taste
Cashew nut powder	3 Spoons
Roasted chana dal powder	3 Spoons
Crushed black peppercorns	½ Teaspoon
Green cardamom powder	a Pinch
Garam masala powder	½ Teaspoon
Bread crumbs	4 Spoons

Directions :

1. Heat oil in non stick kadai. Add caraway seeds and sauté till fragrant. Finely chop ginger and green chillies and add.
2. Add carrot, French beans and sauté. Add green peas and cabbage and sauté for 4-5 minutes.
3. Add turmeric powder and salt. Mix well and transfer this mixture into a mixer bowl. Cool slightly and grind coarsely. Dry roast cashew nut powder and roasted chana dal powder in a non stick pan.
4. Reduce heat, add ground mixture and mix well.
1. Add potato and mix. Transfer the mixture into a bowl. Add crushed black peppercorns, green cardamom powder, garam masala powder and breadcrumbs and mix well.

2. Set aside to cool down to room temperature and then refrigerate for 15-20 minutes.
3. Divide the mixture into equal portions and roll them in breadcrumbs and pat each of them around the prongs of a tong.
4. Heat a Nirlep non stick pan and cook the kababs, rotating the tong so that they get cooked evenly on all sides.
5. Arrange spring onion greens, fresh red chilli and mint leaves on one side of a serving plate. Keep the kababs by their side and serve hot.