Saturday, March 08, 2014


Brinjal Cutlets

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!


2 cups brinjal (baingan / eggplant) cubes
1 tbsp oil
1 cup peeled and chopped potatoes
1/4 cup finely chopped french beans
1/4 cup finely chopped carrots
salt to taste
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
1/4 cup finely chopped mint leaves (phudina)
bread crumbs for rolling
oil for greasing and cooking

To Be Ground Into A Smooth Paste (without Using Any Water)

1/2 cup roughly chopped onions
4 green chillies , roughly chopped
2 tsp roughly chopped ginger (adrak)

For Serving


  1. 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.
  2. Switch off the flame, transfer to a plate, allow it to cool slightly and mash with help of a potato masher.
  3. Add the garam masala, dry mango powder, coriander, mint leaves, little salt and the prepared paste and mix well.
  4. Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
  5. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
  6. 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.
  7. Serve hot with tomato ketchup.

Recipe Source: Brinjal Cutlets

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