Brinjal Cutlet Recipe (Vegetarian Eggplant Tikki)

Ingredients

• 2 cups brinjal (baingan / eggplant) cubes
• 1 tbsp coconut oil or
• 1 cup peeled and chopped potatoes
• 1/4 cup finely chopped french beans
• 1/4 cup finely chopped carrot
• salt (namak) to taste
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 2 tbsp finely chopped coriander (dhania)
• 1/4 cup finely chopped mint leaves (phudina)
• bread crumbs for rolling
• oil for greasing and cooking
• 1/2 cup roughly chopped onion
• 4 green chillies (hari mirchi), roughly chopped
• 2 tsp roughly chopped ginger (adrak)
• 1/2 cup cornflour
• salt (namak) to taste
• freshly ground black pepper (kalimirch) to taste
• tomato ketchup

Steps

1. To make brinjal cutlets, heat the coconut oil or oil in a deep kadhai, add the brinjal, potatoes, french beans, carrots and salt,mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
2. Mash with help of a potato masher while the mixture is still hot.
3. Transfer the mashed mixture to a bowl and let it cool.
4. Add the garam masala, dry mango powder, coriander leaves, mint leaves, the prepared paste and salt. Mix well.
5. Combine the cornflour, salt and freshly ground black pepper to taste along with approx. 3/4 cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
6. Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
7. Dip each cutlet into the prepared cornflour slurry. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
8. Heat enough oil in broad non-stick pan. Place 6 cutlets at a time in hot oil.
9. Cook the cutlets on a medium flame till they turn golden brown in colour from both the sides.
10. Repeat steps 4 and 5 to cook 6 more cutlets.
11. Serve the brinjal cutlets hot with tomato ketchup.