Brinjal Cutlets


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Brinjal Cutlets

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 175 cookbooks   This recipe has been viewed 39210 times

A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tava with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it!

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Brinjal Cutlets recipe - How to make Brinjal Cutlets

Preparation Time:    Cooking Time:    Total Time:     Makes 12 cutlets (12 cutlet )
Show me for cutlets

Ingredients
2 cups brinjal (baingan / eggplant) cubes
1 tbsp oil
1 cup peeled and chopped potatoes
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
salt to taste
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped mint leaves (phudina)
bread crumbs for rolling
oil for greasing and cooking

To Be Ground Into A Smooth Paste (without Using Any Water)
1/2 cup roughly chopped onions
4 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)

For Serving
tomato ketchup
Method
  1. Heat the oil in a deep kadhai, add the brinjal, potatoes, french beans, carrots and salt ,mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
  2. Switch off the flame, transfer to a plate, allow it to cool slightly and mash with help of a potato masher.
  3. Add the garam masala, dry mango powder, coriander, mint leaves, little salt and the prepared paste and mix well.
  4. Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
  5. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
  6. Heat a non-stick tava (griddle) with oil and cook the cutlets using oil till they turn golden brown in colour from both the sides.
  7. Serve hot with tomato ketchup.

Nutrient values per cutlet
Energy59 cal
Protein0.7 g
Carbohydrates5.3 g
Fiber1.8 g
Fat3.8 g
Cholesterol0 mg
Vitamin A123.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C7.2 mg
Folic Acid12 mcg
Calcium12.2 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.4 mg
Potassium93.1 mg
Zinc0.2 mg

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Reviews

Brinjal Cutlets
5
 on 19 Feb 17 08:30 AM


Excellent cutlets. No one can make out that brinjal is used to make the cutlet. Thank you!!!
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Tarla Dalal    Thanks Sonal for the feedback!
Reply
04 Apr 17 11:54 AM
Brinjal Cutlets
5
 on 31 Dec 14 11:14 AM


Amazingly healthy and wonderful way to serve Brinjal to the kids without letting them know!!
Brinjal Cutlets
5
 on 05 Dec 10 08:39 PM


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