Brinjal Cutlets
by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 84773 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!
Method- 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.
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Nutrient values per cutlet
Energy | 59 cal |
Protein | 0.7 g |
Carbohydrates | 5.3 g |
Fiber | 1.8 g |
Fat | 3.8 g |
Cholesterol | 0 mg |
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 |
Calcium | 12.2 mg |
Iron | 0.3 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 3.4 mg |
Potassium | 93.1 mg |
Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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