Vengna Na Cutlets
|White vinegar||2 Tablespoon|
|Kashmiri red chillies||6|
|White sesame seeds||1 Tablespoon|
|Ground nuts/Cashew nuts||2 Tablespoon|
|Bread crumbs||1 Cup (16 tbs)|
1. Skin and slice the brinjals. Prick with a fork and marinate in salt and vinegar for two hours.
2. Grind the masala finely with a little water and apply it to the slices.
3. Heat a fry pan with oil. Coat the slices with bread crumbs and arrange on a thali.
4. When the oil smokes, beat the eggs well, dip each slice separately in the egg mixture and fry in batches of 4-6 depending upon the size of your fry pan.
Do not fry over a high flame as the brinjal slices might remain undercooked.