40g each, green beans, spinach, carrot and cauliflower
40g crumbled cottage cheese
2 tsp chaat masala
Salt, to taste
20g chopped coriander
4 green chillies, finely chopped
2 tsp coriander powder
1 tsp roasted cumin powder
Boil all the vegetables and drain them. (Reserve the water if you wish to use it as stock for another dish). Add cottage cheese to the vegetables and pulse in a blender along with green chillies, fresh coriander, salt and spice powders to a coarse mince.
Divide mince into lemon-size portions and mould each portion around a skewer to form a long kebab.
Char-grill kebabs till done. Serve with mint chutney and onion rings.