Tarla Dalal has ” Badam aur Arbi ke kebab” in her restricted section. The ingredients list are open access.

Nonetheless, using general principles from kofte and seekh kebab cookery, one may suppose the following:

1. arbi are peeled most conveniently when steamed or boiled with skin on, until just tender or under-done, then drained & steamed on dry heat for a little bit until the right consistency: firm for mashing, not gooey. Then skinned while fairly hot.

2. NOT mashed to glue but left with pleasing lumpy texture and roughness.

3. onions thin sliced, placed in COLD oil or oil-ghee mixture, covered, brought to slow simmer, cooked slowly, then cover off, to make bereshta or browned onions. These are taken out very light gold, when they darken & are made chura, crushed coarsely by rubbing in the palms after they cool down on a towel etc.

4. in remaining oil, gently toast cashew+ almond + a few cloves garlic palest gold & grind with masalas, [toast lightly if wished] i.e. white cumin, black peppercorns, few cloves, white poppyseed, kuti hui [pounded] red chilies], trace black cardamom, a little green cardamom, cassia bark, pinches good mace & nutmeg. Mix in the browned onion chura.

fresh chopped ginger & green coriander leaf & green chili, if desired.

Some add roasted chickpea flour, NOT roasted BESAN, for its unique taste & binding properties.

You may add more chopped nuts & fried raisins, even small fresh coconut cubes very lightly fried, for richness. Personal preferences rule. Some like sweet, some hot, some sour, some heavy spice or masala flavors,others vegetal.

Some like to make solid kofta balls,

others hollow balls with center filled with chopped mint, onion, green chili, lime juice mix

or, the filling may be creme fraiche,cream cheese with above mix + pomelo and/or fresh pomegranate, pineapple

or, arbi mix can be threaded on skewers like seekh kebabs & brushed with EITHER a saffron-butter OR butter mixed with dry kasuri methi while grilled over coals.

You decide.

OR, you can shallow fry the kofte and make a pan gravy, karahi style, and serve them with nan & sheermal.

i have a arbi made in a green masala here…

http://healthfooddesivideshi.blogspot.com/2010/07/sweet-corn-in-green-masala-useful.html