Vengna Na Cutlets Recipe
Summary
Ingredients
| 2 large black brinjals - skinned | ||
| White vinegar | 2 Tablespoon | |
| 6 Kashmiri chillies | ||
| White sesame seeds | 1 Tablespoon | |
| Ginger | 1/2 Inch | |
| Cashew nuts | 2 Tablespoon | |
| 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.
Chef
