Ingredients

• 3 brinjals, preferably the round variety
• 100 g - potato (boiled, peeled and mashed)
• 1 carrot, medium, grated fine
• 1 tsp - ginger and garlic paste
• 4 green chillies, chopped fine
• 1/2 tsp - red chilli powder
• 1 onion, medium, chopped fine
• 1/2 tsp - garam masala
• A handful - boiled and roughly mashed peas
• 1 tbsp - peanuts, dry fried and roughly crushed
• 1 pinch each - salt and haldi
• 2 egg whites
• oil to deep fry
• 100 g - bread crumbs
• 2 tbsp - besan or flour
• 1 tbsp - chopped, coriander leaves

How to Make Brinjal cutlet

• Make superficial cuts (1 or 2) on brinjals
• Rub them with a few drops of oil and roast them on the gas (if coal is available, roast them on coal)
• Remove the outer layer and mash the brinjals, keep aside
• Heat 1/2 tbsp oil, fry onion and green chilli till they become soft
• Add garlic-ginger paste and fry till the raw smell goes
• Add grated carrot, fry for 2 to 3 minutes
• Add potato mash, peas, brinjal mash, garam masala, haldi, salt, besan, peanuts,red chilli powder and chopped coriander leaves. Mix thoroughly
• Remove from fire
• Cool the mix and make round cutlets
• Whisk white of eggs in a bowl, spread the bread crumbs in a plate
• Dip the cutlets in egg mixture, roll them in crumbs and deep fry in oil till they are golden brown in colour
• Remove them on a paper napkin and serve with chutney or tangy sauce.