Ghiya Kabab

• 4 cups gourd, grated (Ghiya)
• 1 teaspoon cumin seed
• 1 teaspoon garlic, chopped
• 2 tablespoons gram flour (besan)
• 2 tablespoons green coriander
• 2 teaspoons gingerroot, chopped
• 1 teaspoon green chili pepper, chopped
• salt
• 1 teaspoon green coriander
• 1 teaspoon mango powder (amchoor)

1. Dry roast zeera till it splutters, add garlic and saute till light coloured.
2. add bottle gourd, saute over high flame till extra water is evoprated.
3. keep aside.
4. When cool, mix besan, green coriander, ginger, chili, salt, dhania powder and mango powder.
5. Shape into flat rounds and fry to crisp brown.
6. Seve hot with chutney.

gourd, cumin, garlic, gram flour, green coriander, gingerroot, green chili pepper, salt, green coriander, mango

Taken from www.food.com/recipe/ghiya-kabab-174972 (may not work)