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Brinjal cutlet
Preparation time:  Under 30 minutes
     
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An Yummy Cutlet made from Brinjal.
SUBMITTED BY : ASWATHY KURUP,  08 Apr 2009
Living At : Chenganoor,  India
More from this member  |  More from Brinjal Recipes
Ingredients
  1. 3 - brinjals, preferably round variety
  2. 100g - potato (boiled, peeled & mashed)
  3. 1 - carrot, medium, grated fine
  4. 1tsp - ginger & garlic
  5. 4 - green chillies, chopped fine
  6. 1/2tsp - red chilli powder
  7. 1 - onion, medium, chopped fine
  8. 1/2tsp - garam masala
  9. A handful - boiled & roughly mashed peas
  10. 1tbsp - peanuts, dry fried & roughly crushed
  11. 1 pinch each - salt & haldi
  12. 2 - egg whites
  13. 1/4tsp - amchur (optional)
  14. oil to deep fry
  15. 100g - bread crumbs
  16. 2tbsp - besan or flour
  17. 1tbsp - chopped coriander leaves
Preparation Method
  • Make superficial cuts (1 or 2) on brinjals
  • Smear a drop of oil & roast them on gas (if coal is available roast them on coal)
  • Remove the outer layer & mash the brinjals, keep it aside
  • Heat 1/2tbsp oil, fry onion, green chilli till they become soft
  • Add garlic & ginger paste and fry till the raw smell goes
  • Add grated carrot fry for 2 to 3 min
  • Add potato mash, peas, brinjal mash, garam masala, haldi, salt, besan, peanuts & chopped coriander leaves & red chilli powder and mix thoroughly
  • Remove from fire
  • Cool the mix & make round cutlets
  • Whisk white of eggs in a bowl, spread the bread crumbs in a plate
  • Dip the cutlets in egg solution, roll them in crumbs & deep fry in oil till they are golden brown in colour
  • Remove them on a paper napkin and serve with chutney or tangy sauce
  • If you want to avoid egg, dip the cutlets in a thin batter of flour or besan before rolling in crumbs
  • If you want to avoid deep frying, fry the cutlets in flat frying pan using less oil
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