Aubergine Cutlets
by snehalm
13 Jan 2005
This recipe has been viewed 8612 times
Spice up your evening by serving the crispy Aubergine cutlets with tea or coffee,. The e egg plants or brinjals are sliced up, coated in a besan based batter and the deep fried till crunchy and delicious.
Aubergine Cutlets recipe - How to make Aubergine Cutlets
Preparation Time: 20 MINUTES Cooking Time: 10 MINUTES Total Time:
8 to 10 medium sized brinjals (baingan / eggplant)
2 raw bananas, boiled and mashed
maida and rice flour paste (medium consistency)
salt
FOR PASTE
3 to 4 green chillies
1 " piece of ginger (adrak) (optional)
garam masala
8 to 10 roasted peanuts
2 tbsp grated coconut
Method
Serving :
- Make a slit in each brinjal - andscoop the inner part (this scooped
- Part can be par boiled and andmixed with mashed bananas)- keep
- Aside.
- Mix raw boiled bananas, scoped brijal mixture, and grounded paste
- Add salt, & lemon juice, corriander
- Stuff this mixture in the brinjals.
- Heat oil for frying.
- Dip the stuffed brinjals into the batter and deep fry till golden brown.
Serving :
- Serving :
- Place each whole fried brinjal in the plate and serve hot with green phudina chutney and tomato sauce (otional khajur chutney)
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