Phal-Sabz Seekh

Name: Phal-Sabz Seekh
Yield: Makes 6
Cuisine: Indian
Ingredients: 1 small carrot, grated; ½ teaspoon black salt; 1 teaspoon table salt; 8 pitted prunes, chopped; ¾-inch (1½-cm) piece fresh ginger, chopped; 2 large unripe, raw bananas, halved; 1½ tablespoons butter, plus ¼ cup (60 grams) melted butter; ¾ teaspoon ajwain; 7 ounces (200 grams) white button mushrooms, chopped; 1½ fresh red chiles, stemmed and chopped; ¾ tablespoon chopped fresh cilantro; 4 broccoli florets, chopped; 1½ tablespoons vegetable oil; ½ cup (55 grams) bread crumbs; 2 medium potatoes, boiled, peeled, and mashed; Pinch of ground dried untreated rose petals; ¾ teaspoon ground black pepper; ½ teaspoon ground green cardamom; Pinch of ground edible sandalwood powder (optional)

Fruit-and-vegetable kebabs

Preparation info

Makes
6

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This kebab recipe comes from Hyderabad. The banana gives it a firm foundation, and I have added some contemporary touches like broccoli and prunes.

Ingredients

2 large unripe, raw bananas, halved
1½ tablespoons butter, plus ¼ cup (

Asia
India
Telangana: Hyderabad
Starter
Vegetarian

Method

Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When the water comes to a boil, add the bananas and cook for 15 minutes or until tender. Drain in a colander