Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 200 | Grammes | Brinjals - black shiny | |
| 200 | Grammes | Green Peas | |
| 400 | Grammes | Potatoes | |
| 200 | Grammes | Tomatoes | |
| 3 | Medium | Onions | |
| 0 | Few | Coriander Leaves (Kothmeer) | |
| 1 | units | Ginger | |
| 1 | Teaspoon | Pepper Powder | |
| 1 | Teacup | Bread Crumbs | or soji or flour |
| 0.5 | Teaspoon | Salt | |
| 4 | Tablespoon | Cooking Oil |
Method
Clean, cut and wash the brinjals, peas and potatoes and boil and mash well. Mince onions, chillies, ginger and tomatoes. Mix all together with pepper powder and salt. Form into cutlets, dip in bread crumbs of soji or batter of maida or gram flour. Warm the ghee or cooking oil in a frying pan, and fry the cutlets on both sides.
Serve with vegetable sauce.
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