August 05, 2015

VANKAYA CUTLET (BRINJAL CUTLET)

Ingredients:
Small brinjals - 500 gms (tender)
French beans - 100 gms
Carrots - 100 gms
Green peas - 100 gms
Potatoes - 100 gms
Besan - 1 cup
Tomatoes - 2
Onion - 1
Green chillies -2  
Salt to taste
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
Ghee - 1 tbsp
bread slices
Oil for frying

For Masala Paste:
Onion - 1
Green chillies - 8
Ginger -  small piece

Method:

  • Grind onions, green chillies and ginger to make paste. Keep aside.
  • Peel and cut carrots, potatoes, beans, tomatoes into small pieces.Boil the chopped vegetables along with green peas until tender.
  • Finely chop onions, green chillies, coriander leaves, mint leaves.
  • Cut brinjals into half and boil them till tender.
  • Remove the inner portion and keep aside the brinjal shells and soft portion separately.
  • Heat the ghee in kadai, fry onions, green chillies, mint and coriander leaves.
  • Then add boiled vegetables, inner portion of brinjals, salt and fry till the curry becomes dry.
  • Let it cool then put the mixture in brinjal shells.
  • Make a batter with besan, salt, chilli powder and sufficient water.
  • Dip the brinjal boats in batter and then round up with wet bread slices.
  • Deep fry in hot oil until golden brown.
  • Serve hot with tomato ketchup.
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