You are here

Vengna Na Cutlets

  Brinjals 2 Large
  White vinegar 2 Tablespoon
  Kashmiri red chillies 6
  White sesame seeds 1 Tablespoon
  Ginger 1⁄2 Inch
  Ground nuts/Cashew nuts 2 Tablespoon
  Eggs 4
  Bread crumbs 1 Cup (16 tbs)
  Salt To Taste
  Oil 150 Milliliter

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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (14 votes)