Brinjal Cutlets Recipe
Are you looking for a truly authentic Brinjal Cutlets recipe? It is the perfect choice for Side Dish. If you have a lot of Vegetable on hand then Brinjal Cutlets is the recipe you should opt for. Seems like Indian food never lets you down. This recipe of Brinjal Cutlets is one such example. Trust me, you must try this Brinjal Cutlets recipe.
Ingredients
1 kg. (2 lb.) roundsman brinjals
100 grams (4 oz.) french beans
100 grams (4 oz.) carrots
100 grams (4 oz.) green peas
2 big potatoes
1 large tomato
1 onion
2 tablespoons fresh coriander
5 mint leaves
3 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
2 tablespoons ghee
2 green chillies
1 teacup plain flour, bread crumbs
oil for frying
salt to taste
tomato sauce to serve
To be ground into a paste
1 onion
4 green chillies
25 mm. (1') piece ginger
Directions
Cut the french beans, carrots and potatoes into small cubes. Boil them with the green peas.
Chop the coriander, green chillies, mint leaves, onion and tomato.
Make a vertical slit in the brinjals and divide into two.
Put them to boil.
When cooked, scoop out the centres, leaving the shells intact.
Chop the scooped portion also.
Heat the ghee in a vessel and fry the onions for a little time.
Add the paste, and fry again for 2 minutes.
Add the chopped tomato, green chillies, coriander and mint leaves, the tomato ketchup and Worcestershire sauce. Cook for at least 4 minutes.
Add the vegetables, scooped portion and salt.
Fill the brinjal cases with this mixture.
Add a little water to the flour and prepare a thick paste.
Apply this paste over the stuffing. Sprinkle bread crumbs on top.
Shallow fry in oil. Serve hot.
Chop the coriander, green chillies, mint leaves, onion and tomato.
Make a vertical slit in the brinjals and divide into two.
Put them to boil.
When cooked, scoop out the centres, leaving the shells intact.
Chop the scooped portion also.
Heat the ghee in a vessel and fry the onions for a little time.
Add the paste, and fry again for 2 minutes.
Add the chopped tomato, green chillies, coriander and mint leaves, the tomato ketchup and Worcestershire sauce. Cook for at least 4 minutes.
Add the vegetables, scooped portion and salt.
Fill the brinjal cases with this mixture.
Add a little water to the flour and prepare a thick paste.
Apply this paste over the stuffing. Sprinkle bread crumbs on top.
Shallow fry in oil. Serve hot.
