Aubergine Cutlets
by snehalm
Added to 1 cookbook
This recipe has been viewed 8590 times
Spice up your evening by serving the crispy Aubergine cutlets with tea or coffee,. The e egg plants or brinjals are sliced up, coated in a besan based batter and the deep fried till crunchy and delicious.
- Make a slit in each brinjal - andscoop the inner part (this scooped
- Part can be par boiled and andmixed with mashed bananas)- keep
- Aside.
- Mix raw boiled bananas, scoped brijal mixture, and grounded paste
- Add salt, & lemon juice, corriander
- Stuff this mixture in the brinjals.
- Heat oil for frying.
- Dip the stuffed brinjals into the batter and deep fry till golden brown.
Serving :- Place each whole fried brinjal in the plate and serve hot with green phudina chutney and tomato sauce (otional khajur chutney)
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This recipe was contributed by snehalm on 13 Jan 2005
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