Brinjal Cutlets

by Tarla Dalal

5/5 stars 100% LIKED IT

1 REVIEW ALL GOOD

Added to 141 cookbooks
This recipe has been viewed 5921 times

An Italian idea, adapted to Indian taste.

Add your private note

Preparation time: 40 mins.
Cooking time: 40 mins.
Serves 8
Show me for servings

Ingredients

1 kg round small brinjal (baingan / eggplant)
100 gms french beans
100 gms carrots
100 gms green peas
2 big potatoes
1 tomato
1 onion
2 tbsp fresh coriander (dhania)
5 mint leaves (phudina)
3 tbsp tomato ketchup
1 tsp worcesterchire sauce
2 tbsp ghee
2 green chillies
3/4 cup plain flour (maida)
bread crumbs
oil for frying
salt to taste
tomato ketchup to serve

To be ground into a paste
1 onion
4 green chillies
25 mm. (1") piece of ginger (adrak)

Method

Cut the french beans, carrot and potatoes into small cubes. Boil them with the green peas.
Chop the coriander, green chillies, mint leaves, onion and tomato.
Make a vertical slit in the brinjals and divide into two.
Put them to boil.
When cooked, scoop out the centres, leaving the shells intact.
Chop the scooped portion also.
Heat the ghee in a vessel and fry the onions for a little time.
Add the paste, and fry again for 2 minutes.
Add the chopped tomato, green chillies, coriander and mint leaves, the tomato ketchup and Worcestershire sauce. Cook for at least 4 minutes.
Add the vegetables scooped portion and salt.
Fill the brinjal cases with this mixture.
Add a little water to the flour and prepare thick paste.
Apply this paste over the stuffing,Sprinkle bread crumbs on top.
Shallow fry in oil.
Serve hot.

RECIPE SOURCE : Pleasures Of Vegetarian Cooking

1 review received for Brinjal Cutlets

1 FAVOURABLE REVIEW

The most Helpful Favourable review

Reviewed By
Leena_Dhoot, December 05, 2010

It requires quite a lot of hard work, but if you love brinjal, its worth it. Its delicious. I liked it a lot.

See other 5 star, 4 star, 3 star reviews.

See more favourable reviews...

No critical reviews posted for this recipe