Ingredients:

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

Method:

1.Make superficial cuts (1 or 2) on brinjals
2.Smear a drop of oil & roast them on gas (if coal is available roast them on coal)
3.Remove the outer layer & mash the brinjals, keep it aside
4.Heat 1/2tbsp oil, fry onion, green chilli till they become soft
5.Add garlic & ginger paste and fry till the raw smell goes
6.Add grated carrot fry for 2 to 3 min
7.Add potato mash, peas, brinjal mash, garam masala, haldi, salt, besan, peanuts & chopped coriander leaves & red chilli powder and mix thoroughly
8.Remove from fire
9.Cool the mix & make round cutlets
10.Whisk white of eggs in a bowl, spread the bread crumbs in a plate
11.Dip the cutlets in egg solution, roll them in crumbs & deep fry in oil till they are golden brown in colour
12.Remove them on a paper napkin and serve with chutney or tangy sauce
13.If you want to avoid egg, dip the cutlets in a thin batter of flour or besan before rolling in crumbs
14.If you want to avoid deep frying, fry the cutlets in flat frying pan using less oil