Vengna Na Cutlets Recipe

Vengna Na Cutlets picture




 Brinjals2 Large
 White vinegar2 Tablespoon
 Kashmiri red chillies6
 White sesame seeds1 Tablespoon
 Ginger1⁄2 Inch
 Ground nuts/Cashew nuts2 Tablespoon
 Bread crumbs1 Cup (16 tbs)
 Salt To Taste
 Oil150 Milliliter

Nutrition Facts

Serving size

Calories 375 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 141 mg

Sodium 168.7 mg7%

Total Carbohydrates 15 g5%

Dietary Fiber 5.9 g23.8%

Sugars 4.9 g

Protein 8 g16.6%

Vitamin A 6% Vitamin C 29.6%

Calcium 4.9% Iron 8.8%

*Based on a 2000 Calorie diet


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.