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1
Soak the gram dal for an hour in warm water
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2
Peel and chop the bananas in one inch thick pieces.
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3
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)
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4
Cook them till they are still firm yet they can be pierced by a knife
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5
Drain the cooked bananas
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6
Soak the gram dal for one hour.
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7
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)
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8
In a pan roast the whole garam masala - black cardamom seeds, cloves, cinnamon.
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9
Grind them to a powder using mortar and pestle
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10
Using a mixer-grinder, grind the cooked dal (do not add water)
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11
Add cooked bananas along with the ginger, garlic, green chillies, powdered whole garam masala, mace powder and salt.
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12
Grind till everything is well incorporated.
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13
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.
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14
Flatten it and using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
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15
Place the kebabs on a greased plate.
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16
To Fry:
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17
Take 2-3 tsp in a non-stick pan and when it heats, carefully add the kebabs to the pan.
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18
Cook on a medium high heat.
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19
Keep adding more oil if required at any stage of frying
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20
Keep checking for the colour of the kebab.
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21
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.
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22
Remove them on a kitchen towel or absorbent paper.
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23
To Serve:
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24
Arrange the kebabs on the serving place and add a generous spoon of yoghurt to them and serve along the chutney and sauce.
