Ingredients:
Tender medium size brinjal/ egg plant/ arburgine/ vankaya ( in Telugu ) – 200 gms Any variety is ok,
Onion – 2, medium, sliced fine,
Jeera powder – 1/4 tsp, ( dry fried and powdered ),
Dhania powder – 2 tsp, ( dry fried and powdered ),
Potato – 1, medium, boiled, peeled and mashed,
Ginger garlic paste – 1/2 tsp,
Besan – 2 tsp,
Salt
Boiled frozen green peas – 3 Tablesp,
Green chilli 1, chopped fine,
Red chilli powder – 1/2 tsp,
Haldi – a pinch,
Oil to shallow fry,
Garam masala – 1/4 tsp,
Chopped coriander – 1 Tablesp,
Corn flour – 2 Tablesp,
Egg – 1 white portion only,
Method:
1).Wash and slice the brinjals and keep them immersed in water,
2).Heat a tsp of oil in a non stick pan and fry them till they become little soft. Add onion,chilli and fry for a minute. Transfer this mix into a blender and use pulse to get a course paste.
3).Transfer the ground paste in to a mixing bowl.Add mashed potato, mashed peas,masala powders, salt, chopped coriander, ginger garlic paste, besan, a tsp of oil and mix well with clean hand. Keep it aside.
4).Dissolve corn flour in 2 Tablesp of water.Add a pinch of salt ,white of one egg , blend well and keep it aside.
5).Prepare round cutlets with brinjal potato mix , dip them in corn flour slurry and shallow fry them on a non stick pan. Serve them as starter/ side dish for rice preparations.
Tip:
a).You can omit egg and proceed with only corn flour slurry .
b).I already included this recipe long back in my recipe list.Now iam re publishing it with little changes.