Lauki Ky Seekh Kabab by Zubaida Tariq

Ingredients:

• Lauki 1-1/2 kg
• Channay ki daal 1 cup
• Finely chopped onions 2
• Ginger 1 small
  
• Chopped garlic 6 cloves
• Chopped green chilies 3
• Crushed green coriander 1 bunch
• Whole red chilies 10
• Black pepper 6
• Cloves 4
• Cumin 1 tsp
• Black cumin 1 tsp
• Coriander 1 tsp
• Eggs 1
• Bread slices 4
• Salt to taste
• Oil as required
  

Method:

1. Peel lauki, grate it, put in pan and cook until its water dry.
2. Put channay ki daal with water in second pan.
3. Also put ginger, garlic cloves, whole red chilies, black pepper, cloves, cumin, black cumin, coriander and salt and coon until daal tender.
4. Then put boiled daal in grinder, grind it, take it out and add lauki in it.
5. Make finely bread crumbs of bread slices.
6. Now put crushed coriander leaves, chopped green chilies, finely chopped onions, bread crumbs and egg in lauki and daal mixture, mix it and leave for 30 minutes.
7. Then make long kabab, skew in skewers, brush with oil and roast it.
8. Serve with chutney and hot parathay.