CHICKEN KARELA KEBAB ( Repost)

This recipe is re-posted for the event, Whats on your Kebab platter? hosted by Khushi of A girl's Diary

I am giving below the nicely designed logo for the event and lets give a big hand to Khushi for hosting this great event. Click the logo to reach Khushi...

I haven't participated in any event so far; rather I eagerly look forward to such events to learn great recipes. I am bit shy to participate in events

I got this recipe from my  Pakistani neighbor during my stay in Kuwait. The taste is very different from any other. The little bitter taste typical to Karela, and absence of usual onion, garlic and spice aroma make it so typical! It has been a party snack quite often.

INGREDIENT
500 gms Karela (bitter gourd)
500 gms minced chicken
1 egg
1 tsp coarse and freshly ground black pepper.
1 tsp red chili powder ( optional)
2 tbsp chopped coriander leaves.
Salt
Oil for sallow frying
Bread crumb ( quantity will depend on the consistency of the mix)
1 tbsp finely chopped green chili

PROCEDURE

Cut Karela 5 mm thick circular pieces, put salt and mix. Keep aside for 15 minutes. squeeze out the water and re-wash with fresh water. Boil the Karela, remove from water, cool and squeeze out water and mash it with hand. (or slow coarse grinding)

Boil minced chicken with salt, remove, squeeze out water.

Mix the Karela, meat, chili, coriander leaves, chili powder, pepper, green chili, salt.

Put the egg ( dont whip) and mix. Add bread crumb a little at a time to a consistency so that it can be just shaped into flat round Kebabs.
 Refrigerate for 30 min if required to keep shape.
Shallow fry both side and serve.