• Brinjal – 3 (about 150 gms)
• Potato – 100 gms (boiled, peeled and mashed)
• Carrot -1, medium, grated fine
• ginger-garlic paste -1 tsp
• A handful of dry, fried and crushed Peanuts
• Onion (medium) – 1, chopped fine
• Green chilli – 4, chopped fine
• salt – to taste
• Haldi – 1/8 tsp
• Garam Masala -1/2 tsp
• oil – 2 tbsp
• breadcrumbs -100 gms
• Egg -2, whites only (optional)
• besan or flour – 2 tbsp
• chopped Coriander leaves – 1 tbsp
• amchur – 1/4 tsp or Lime juice – 1/2 tbsp (optional)
• Red Chilli powder -1/2 tsp
- Make superficial cut 1 or 2 on brinjals, smear on a drop of oil, and roast them on gas (or on coal if available)
- Rremove the outer layer, mash and keep aside.
- Heat 1 tbsp of oil, fry onions and green chillis till soft.
- Add grated carrot and fry for 2 minutes
- Add mashed brinjal, potato and peas, mix salt, red chilli powder, garam masala, haldi, besan, crushed peanuts, lastly chopped coriander, mix thoroughly, keep it covered for 2 minutes and remove from fire.
- Cool and make round cutlets out of the mixture, keep them aside.
- Take 2 egg whites in a bowl and whisk.
- Spread breadcrumbs in a plate.
- Dip cutlets in egg white and roll them in breadcrumbs, deep fry them in oil till they turn golden brown in colour, serve them with any chutney or any tangy sauce.
Recipe courtesy of Uma Devi Ramachandra