Ingredients:

• 3 brinjals, preferably the round variety
• 100 g – Potato (boiled, peeled and mashed)
• 1 carrot, medium, grated fine
• 1 tsp – Ginger and Garlic paste
• 4 green chillies, chopped fine
• 1/2 tsp – Red Chilli powder
• 1 onion, medium, chopped fine
• 1/2 tsp – Garam Masala
• A handful – boiled and roughly mashed peas
• 1 tbsp – peanuts, dry fried and roughly crushed
• 1 pinch each – salt and Haldi
• 2 Egg whites
• oil to deep fry
• 100 g – bread crumbs
• 2 tbsp – besan or flour
• 1 tbsp – chopped, Coriander leaves

Method:

1. Make superficial cuts (1 or 2) on brinjals
2. Rub them with a few drops of oil and roast them on the gas (if coal is available, roast them on coal)
3. Remove the outer layer and mash the brinjals, keep aside
4. Heat 1/2 tbsp oil, fry onion and green chilli till they become soft
5. Add garlic-ginger paste and fry till the raw smell goes
6. Add grated carrot, fry for 2 to 3 minutes
7. Add potato mash, peas, brinjal mash, garam masala, haldi, salt, besan, peanuts,red chilli powder and chopped coriander leaves. Mix thoroughly
8. Remove from fire
9. Cool the mix and make round cutlets
10. Whisk white of eggs in a bowl, spread the bread crumbs in a plate
11. Dip the cutlets in egg mixture, roll them in crumbs and deep fry in oil till they are golden brown in colour
12. Remove them on a paper napkin and serve with chutney or tangy sauce.

Recipe courtesy of Uma Devi Ramachandra