Spicy Mushroom & Banana Kebabs with Pickled Beetroot Dip
1 hour 5 minutes
1296 reads
About Spicy Mushroom & Banana Kebabs with Pickled Beetroot Dip
Experience a delightful fusion of flavors with these Spicy Mushroom & Banana Kebabs! This unique recipe combines earthy mushrooms and sweet bananas with crunchy pistachios, spicy green chilies, and aromatic Indian spices for a truly unforgettable taste. Perfect for brunch, appetizers, or a unique dinner party dish, these kebabs are surprisingly easy to make.The recipe includes a vibrant pickled beetroot side and a creamy, cooling dip to complement the savory-sweet kebabs. Each bite offers a complex interplay of textures and tastes, making this a guaranteed crowd-pleaser.Prepare to impress your friends and family with this innovative and flavorful dish – a culinary adventure waiting to be explored!
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
For the Kebabs:
- 8 oz Button Mushrooms cleaned and grated
- 2 Bananas and grated, peeled, ripe
- 2 tbsp Chickpeas bhuna chana, finely ground, roasted
- 2 tbsp Pistachios finely ground, salted
- 1 tsp Chili finely chopped (adjust to taste), green
- 1 tbsp Coriander finely chopped, fresh
- 1 tbsp Ginger finely chopped
- 2 tbsp Onion finely chopped
- 1 tbsp Garam Masala
- 1/2 tsp Pepper black, freshly ground
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Cayenne Pepper or to taste
- 1 tbsp Lemon Juice
- 1 tbsp Butter
- 2 tbsp Vegetable Oil for frying
For the Pickled Beetroot:
For the Dip:
- 2 tbsp Mayonnaise
- 2 tbsp Hung Yogurt greek yogurt can be substituted
- 1/4 tsp Salt or to taste
- 1-2 Chilies finely chopped, green, to taste
- 1 tbsp Coriander finely chopped, fresh
Instructions
Prepare the Kebabs
- Wash and grate the mushrooms. Grate the boiled bananas. Finely grind the roasted chickpeas and pistachios separately. Keep aside.
- Heat butter in a pan. Add cumin seeds and let them splutter. Add green chilies, ginger, and onion. Sauté until the onions are pinkish.
- Add grated mushrooms and bananas; stir well. Add garam masala, cayenne pepper, salt, and lemon juice. Mix thoroughly.
- Incorporate the ground chickpeas and pistachios. Cook for a couple of minutes. Remove from heat and stir in the coriander leaves.
- Once the mixture cools completely, shape it into small kebabs. Shallow fry in oil until golden brown on both sides.
Prepare the Pickled Beetroot
- Peel, wash, and thinly slice the beetroot.
- Boil 1 cup of water. Add the beetroot slices and cook for about 5 minutes.
- Add salt, ground cumin seeds, sugar, and vinegar. Remove from heat and let it cool.
Prepare the Dip
- Combine mayonnaise, hung curd, salt, green chilies, and coriander in a bowl. Mix well and transfer to a serving bowl.
Serve
- Serve the hot kebabs with pickled beetroot and the cooling dip.
Recipe Notes
Expert Tips for Perfect Kebabs:
- For extra flavor, marinate the mushroom and banana mixture for 30 minutes before cooking.
- Adjust the amount of green chilies and cayenne pepper to your preferred spice level.
- If you don't have hung curd, Greek yogurt makes a great substitute for the dip.
- Use wooden skewers for grilling the kebabs for a smoky flavor.
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Spicy Indian Pickled Green Beans
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 6gProtein: 3gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1140mgFiber: 2gSugar: 3g
Hem Lata Srivastava
Articles: 200
4 Comments
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I like the idea of mushroom and bananas going into kebabs wanted to know what is Cheyenne pepper..is it cayenne pepper? In case yes …please correct it.
This is wonderful! Can’t wait to taste it.
Such a tempting dish! Thank you.
This is delightful! Thanks for the recipe.