Vengna Na Cutlets Recipe
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.
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