Moringa Kebab

Ingredients

• 100 g fresh moringa leaves

• 150 g tapioca

For tadka (tempering)

• 1 tbsp desi ghee

• 1/2 tsp royal cumin seeds

• 1 tsp green chilli, chopped

• 1 tsp ginger, chopped

• pinch of turmeric powder

• Himalayan salt to taste

For masala

• 1/2 tsp black pepper powder

•
1 tbsp coriander leaves,
chopped

• 1 tbsp lemon juice

• 1 tbsp fried garlic

• 6 skewer sticks

• 1 tsp sesame seeds, for garnish

Method

Wash and clean the moringa leaves and dry it well with the help of a kitchen towel and keep aside. Wash and clean tapioca and boil it well and keep aside.

Heat the saucepan, add ghee and then add royal cumin seeds, let it splutter, now add chopped ginger, chopped green chilli and turmeric powder and sauté it well. Add fresh moringa leaves and sauté it well, and make a nice dry tadka. Keep aside.

Now take a big mixing bowl, add the moringa leaves mixture, then add grated boiled tapioca, black pepper powder, chopped coriander leaves, freshly squeezed lemon juice, fried garlic and salt to taste.

Mix it well and make cylindrical-shaped sticks with a skewer inserted. Brush with ghee and heat a grill pan, spread little ghee and place all kebabs in the pan. Cook it well from both sides, on low to medium heat.

Garnish with roasted sesame seeds and serve with your choice of chutney.

Note: I am using drumstick sticks
as skewers.