Mahua fruit sabji and kebabs

 

Some childhood memories never fade.

My father used to bring certain vegetables that took a lot of time to cook, but their taste always lingered in memory—like goolar, kantola fritters, gullu, kararua, dharti ke phool, etc.

But nowadays, it's very difficult to find these vegetables. Luckily, this time I managed to find mahua/gullu after 20 years.

Come, let me introduce it to you.

The mahua fruit, which we call gullu, is referred to as gulhainde in our village—as is their habit of distorting names!

The mahua tree is quite large, and its fruit is about the size of a small raw mango. The taste is mild, and it has a large seed. The green part that wraps around the seed is used for making vegetable dishes.

I still remember, whenever my father brought it, it used to be quite a task for me and my sister-in-law.

After cleaning the fruit, it is washed, boiled, and made into a dish called chaureethe, which tastes quite delicious—you could even call them fritters. This time, since there was a larger quantity, I made kebabs from it, which turned out to be really tasty and were loved by everyone. The first time I served this dish, my husband and everyone else liked it a lot. And why wouldn’t they? It had the hard work and love of my aunt and brother in it—along with my own efforts too 😍.

So, let me first share the recipe for the sabji (vegetable dish) and then the kebabs here. Why write two separate posts for the same vegetable.

Here is the ingredients for mahua fruit sabji 

• Mahua fruit 1 kg
• Soaked rice 1 cup
• Salt to taste 
• Red chilli powder 2 tsp 
• Turmeric powder 2 tbsp
• Coriander powder 1 tbsp
• Amchoor powder 1 tbsp
• Cumin powder 1 tsp
• Garama masala powder 1 tsp
• Onion 2 no.
• Garlic cloves 6 no.
• Ginger 1 piece 
• Oil for frying 

Recipe procedure:-

• First, wash the mahua fruit thoroughly, remove the seeds, and set the pulp aside.
• Then, wash it once more and boil it in water with salt and turmeric until it becomes soft.
• Now, grind the soaked rice along with onion, garlic, and ginger.
• To this paste, add turmeric, red chili powder, coriander powder, dry mango (amchoor) powder, cumin powder, and garam masala powder. Mix the boiled mahua into this mixture thoroughly.
• Heat oil in a pan (kadhai), and drop small portions of the mixture into the hot oil using a spoon.
• Fry on medium heat until they turn crispy and golden brown.
• Serve hot with dal and rice.

Now I am sharing the kebabs recipe:-

Ingredients:-

• Mahua fruit 1 kg 
• Boiled potato 1 large size 
• Gram flour 1tbsp 
• Bread crumbs 1 tbsp
• Salt as per taste 
• Red chilli powder 1 tsp
• Cumin powder 1/2 tsp
• Cinnamon powder 1/4 tsp
• Clove powder 1 tsp
• Chat masala powder 1 tbsp 
• Garam masala powder 1 tsp 
• Cumin seeds 1 tbsp 
• Chopped onion 2 tbsp 
• Chopped green chilli 2 tsp
• Chopped ginger 1 tbsp 
• Lemon juice 
• Coriander leaves 
• Ghee 1 tbsp 
• Oil for frying 

Recipe procedure:-

• First wash the mahua fruit, remove its seeds and finely chop it using a chopper.
• Heat ghee in a pan and add cumin seeds; let them crackle.
• Now sauté ginger, green chilies, and onions.
• Add the chopped mahua, mashed potatoes, and gram flour. Mix everything well.
• Now, except the oil, add all the spices and lemon juice. Mix the mixture thoroughly and turn off the heat.
• Shape the mixture into kebabs and cook them on a griddle with some oil until golden on both sides.
• Serve hot with chutney.

Notes:-

• Mahua fruit should be peeled immediately, otherwise they will ripen and spoil.
• You can use gram flour (besan) as well, but they won’t turn out as crispy.
• You can adjust the spices according to your taste.