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Brinjal Cutlets

Brinjal Cutlets
Recipe type: Snacks
Cuisine: Indian
Serves: 8
Prep time:
Cook time:
Total time:
An Italian idea, adapted to Indian taste.
  • 1 kg round small brinjal (baingan / eggplant)
  • 100 gms french beans
  • 100 gms carrots
  • 100 gms green peas
  • 2 big potatoes
  • 1 tomato
  • 1 onion
  • 2 tbsp fresh coriander (dhania)
  • 5 mint leaves (phudina)
  • 3 tbsp tomato ketchup
  • 1 tsp worcesterchire sauce
  • 2 tbsp ghee
  • 2 green chillies
  • ¾ cup plain flour (maida)
  • bread crumbs
  • oil for frying
  • salt to taste
  • tomato ketchup to serve
  • To be ground into a paste
  • 1 onion
  • 4 green chillies
  • 25 mm. (1") piece of ginger (adrak)
  1. Cut the french beans, carrot and potatoes into small cubes. Boil them with the green peas.
  2. Chop the coriander, green chillies, mint leaves, onion and tomato.
  3. Make a vertical slit in the brinjals and divide into two.
  4. Put them to boil.
  5. When cooked, scoop out the centres, leaving the shells intact.
  6. Chop the scooped portion also.
  7. Heat the ghee in a vessel and fry the onions for a little time.
  8. Add the paste, and fry again for 2 minutes.
  9. Add the chopped tomato, green chillies, coriander and mint leaves, the tomato ketchup and Worcestershire sauce. Cook for at least 4 minutes.
  10. Add the vegetables scooped portion and salt.
  11. Fill the brinjal cases with this mixture.
  12. Add a little water to the flour and prepare thick paste.
  13. Apply this paste over the stuffing,Sprinkle bread crumbs on top.
  14. Shallow fry in oil.
  15. Serve hot.
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