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Sify Home > Food > Vegrecipes > Category > Vegetables > Brinjal cutlet
Brinjal cutlet
By : Uma Devi Ramachandra
Category : Potato, South indian, Vegetables
Servings : 5
Time Taken : 15-30 mins
Rating :
Method
  1. Make superficial cuts (1 or 2) on brinjals
  2. Smear a drop of oil & roast them on gas (if coal is available roast them on coal)
  3. Remove the outer layer & mash the brinjals, keep it aside
  4. Heat 1/2tbsp oil, fry onion, green chilli till they become soft
  5. Add garlic & ginger paste and fry till the raw smell goes
  6. Add grated carrot fry for 2 to 3 min
  7. Add potato mash, peas, brinjal mash, garam masala, haldi, salt, besan, peanuts & chopped coriander leaves & red chilli powder and mix thoroughly
  8. Remove from fire
  9. Cool the mix & make round cutlets
  10. Whisk white of eggs in a bowl, spread the bread crumbs in a plate
  11. Dip the cutlets in egg solution, roll them in crumbs & deep fry in oil till they are golden brown in colour
  12. Remove them on a paper napkin and serve with chutney or tangy sauce
  13. If you want to avoid egg, dip the cutlets in a thin batter of flour or besan before rolling in crumbs
  14. If you want to avoid deep frying, fry the cutlets in flat frying pan using less oil

Ingredients:
3 - brinjals, preferably round variety
100g - potato (boiled, peeled & mashed)
1 - carrot, medium, grated fine
1tsp - ginger & garlic
4 - green chillies, chopped fine
1/2tsp - red chilli powder
1 - onion, medium, chopped fine
1/2tsp - garam masala
A handful - boiled & roughly mashed peas
1tbsp - peanuts, dry fried & roughly crushed
1 pinch each - salt & haldi
2 - egg whites
1/4tsp - amchur (optional)
oil to deep fry
100g - bread crumbs
2tbsp - besan or flour
1tbsp - chopped coriander leaves
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