Seekh Kabab Simla Mirch Ke Saath
|Seekh kebabs||250 Gram, half cooked|
|Cooking oil||1 1⁄2 Tablespoon|
|Green chilies||To Taste, finely chopped|
|Capsicum||1 Large, chopped|
|Tomato sauce||2 Tablespoon|
Cut the seekh kabab into one inch bits.
Keep them aside.
Heat the oil in the karhai or pan.
Drop in the green chillies.
Fry on gentle heat for a few seconds.
Add the capsicum to the pan.
Fry a minute 4.
Add the sauce and salt.
Don't add too much salt the kababs usually have enough of their own.
In a minute, the fat will separate.
Add the chopped kababs.
Cover the pan.
At first, the kababs will exude water and then start to dry up and get fried.
This will all happen in about 10 minutes.
Stir briefly in the last few minutes.
Use boiled potatoes or peas instead of the capsicum or make the kababs by themselves.
Left over cooked kababs can be mashed and used to make grilled sandwiches.