Aubergine Cutlets


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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.

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Aubergine Cutlets recipe - How to make Aubergine Cutlets

Preparation Time: 20 MINUTES   Cooking Time: 10 MINUTES   Total Time:    
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8 to 10 medium sized brinjals (baingan / eggplant)
2 raw bananas, boiled and mashed
maida and rice flour paste (medium consistency)

3 to 4 green chillies
1 " piece of ginger (adrak) (optional)
garam masala
8 to 10 roasted peanuts
2 tbsp grated coconut

  1. Make a slit in each brinjal - andscoop the inner part (this scooped
  2. Part can be par boiled and andmixed with mashed bananas)- keep
  3. Aside.
  4. Mix raw boiled bananas, scoped brijal mixture, and grounded paste
  5. Add salt, & lemon juice, corriander
  6. Stuff this mixture in the brinjals.
  7. Heat oil for frying.
  8. Dip the stuffed brinjals into the batter and deep fry till golden brown.

Serving :

    Serving :
  1. 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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