Vengna Na Cutlets Recipe
My Asian aunt taught me how to make Vengna Na Cutles, she said this is a very popular Asian dish. You will be ever grateful to the Asian people for sharing this addictive Vengna Na Cutles recipe with the world! You will fall head over heels in love with this easy and delectable Vengna Na Cutles recipe as soon as you try it!
Summary
Ingredients
2 large black brinjals - skinned
2 tablespoons white vinegar
6 Kashmiri chillies
1 tablespoon white sesame seeds
1/2" piece ginger
2 tablespoons ground nuts or cashew nuts
3-4 eggs, bread crumbs, salt, oil for frying
Directions
1. Skin and slice the brinjals. Prick with a fork and marinate in salt and vinegar for two hours.
2. Grind the masala finely with a little water and apply it to the slices.
3. Heat a fry pan with oil. Coat the slices with bread crumbs and arrange on a thali.
4. When the oil smokes, beat the eggs well, dip each slice separately in the egg mixture and fry in batches of 4-6 depending upon the size of your fry pan.
Do not fry over a high flame as the brinjal slices might remain undercooked.
2. Grind the masala finely with a little water and apply it to the slices.
3. Heat a fry pan with oil. Coat the slices with bread crumbs and arrange on a thali.
4. When the oil smokes, beat the eggs well, dip each slice separately in the egg mixture and fry in batches of 4-6 depending upon the size of your fry pan.
Do not fry over a high flame as the brinjal slices might remain undercooked.
