Beetroot and Bottleguard Steamed Kebabs

Mix sooji, besan and curd in a bowl and 1/4 cup water and keep aside for 10-15 minutes.

Now add all spices, beetroot and bottle gourd and remaining 1/4 cup water and mix well. Add more water if required to make a thick batter.

Heat steamer for about 10 minutes and meanwhile grease steamer plate. Add ENO in the batter and mix.

Pour in the steaming plate and steam on medium flame for 15 minutes. Do a toothpick test and then take it out after cooling down.

Cut into any shapes and keep aside. Heat oil in a pan, add mustard seeds and curry leaves and add kebabs and saute for a minute. Serve hot with any dip of your choice.