Kache kele ke kebab (raw banana kebabs) - vegan/ vegetarian!!

Ingredients

• 2 raw bananas
• ½ cup split Bengal gram dal
• 1 pod black cardamom (I used only ½ amount of seeds)
• 5 cloves
• ½ inch piece cinnamon
• 1 pinch mace powder
• 3 cloves garlic
• ½ inch ginger
• 2 green chillies
• Salt to taste
• ½ cup fresh coriander (optional)
• Vegetable oil for shallow frying

To serve:

• Cilantro Chutney or Mint-Coriander Chutney
• Tomato Sauce
• ½ Cup beaten hung curd or Greek Yoghurt

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Preparation

• Soak the gram dal for an hour in warm water
  Peel and chop the bananas in one inch thick pieces.
  Boil them in half a cup of water (I used half a cup since I pressure cooked them. You may use more water if you are boiling them in a pan)
  Cook them till they are still firm yet they can be pierced by a knife
  Drain the cooked bananas
  Soak the gram dal for one hour.
  Boil the gram dal in 3/4 cup of water till it is firm but cooked (i pressure cooked it so adjust the amount of water if you are boiling in a container)
  In a pan roast the whole garam masala ? black cardamom seeds, cloves, cinnamon.
  Grind them to a powder using mortar and pestle
  Using a mixer-grinder, grind the cooked dal (do not add water)
  Add cooked bananas along with the ginger, garlic, green chillies, powdered whole garam masala, mace powder and salt.
  Grind till everything is well incorporated.
  Remove the mixture in a bowl and moisten your hands. Using a spoon scoop out the mixture, about the size of a peach, and make a ball by rolling it between your palms.
  Flatten it and using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
  Place the kebabs on a greased plate.
  
  To Fry:
  Take 2-3 tsp in a non-stick pan and when it heats, carefully add the kebabs to the pan.
  Cook on a medium high heat.
  Keep adding more oil if required at any stage of frying
  Keep checking for the colour of the kebab.
  Cook them till they become slightly brownish (about 35 seconds to 45 seconds) and using kitchen tongs turn them over to cook the other (top) side the same way.
  Remove them on a kitchen towel or absorbent paper.
  
  To Serve:
  Arrange the kebabs on the serving place and add a generous spoon of yoghurt to them and serve along the chutney and sauce.
  
  Note: Please adjust the whole spices to suit your taste. You may want more of one and less of another!
  
  Note: Usually kebabs are not served with tomato sauce but kids mostly enjoy them with it.
  
  Note: You can serve them as starters or snacks or you can serve them as a main course dish with the flat Indian bread such as roti/chapati or parantha.
  
  (Makes 8-9 kebabs)