by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 78763 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!
- 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.
- Switch off the flame, transfer to a plate, allow it to cool slightly and mash with help of a potato masher.
- Add the garam masala, dry mango powder, coriander, mint leaves, little salt and the prepared paste and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
- Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
- 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.
- Serve hot with tomato ketchup.
Nutrient values per cutlet
|Vitamin A||123.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||7.2 mg|
|Folic Acid||12 mcg|
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