Preparation:
Peel and wash garlic and ginger and chop finely. Wash and peel the kamal kakdi and cut into thin slices. Blanch pistachio and slice. Heat oil in a handi and saute ginger and garlic in it Add kamal kakdi and chana dal and saute for while. Add enough water and let the chana dal and kakdi cook. Add pistachio and red chillies. Let all the water dry up. Cool and pass through a mincer. Add salt and garam masala and a drop of ittar. Now dab the mixture around a seekh and cook in a tandoor. Serve hot with green chutney and roomali roti. | 