VAZHACHUNDU CUTLET - BANANA BLOSSOM CUTLET
Vazha chundu(Banana blossom) 1 no.
Onion chopped - 1 cup
Bread crumbs - 1 cup
Potato - 2 nos.
Ginger- Garlic-Green chillies (crushed) -1 tsp each
Pepper - ½ tsp
Masala Powder ½ tsp
Curry Leaves
Bread crumbs - 1 cup
Potato - 2 nos.
Ginger- Garlic-Green chillies (crushed) -1 tsp each
Pepper - ½ tsp
Masala Powder ½ tsp
Curry Leaves
Egg -1 nos
Salt -½ tsp
METHOD
Grate the banana blossom and keep it aside till ready to be used.
Heat 1 tbsp oil in a pan and add chopped onion, ginger, garlic, and green chilly fry for few minutes until its golden brown in colour.
Add the chopped banana blossom stir thoroughly close the pan reduce the heat and let it cook for 5-8 minutes.
Add garam masala powder, pepper powder curry leaves and salt mix thoroughly and switch off the heat.
Mix in the cooked and mashed potato to the blossom mixture
When the mixture is cool, make lemon sized balls of it.
Beat the egg well.
Spread bread crumbs on a plate.
Take the ball into your plam, flatten it, dip in egg mix and pat with bread crumbs on both sides.
Heat oil in a pan and fry the cutlet till golden brown.
Drain on kitchen paper and serve it hot with sauce.
Salt -½ tsp
Oil for deep frying 1 cup
METHOD
Grate the banana blossom and keep it aside till ready to be used.
Heat 1 tbsp oil in a pan and add chopped onion, ginger, garlic, and green chilly fry for few minutes until its golden brown in colour.
Add the chopped banana blossom stir thoroughly close the pan reduce the heat and let it cook for 5-8 minutes.
Add garam masala powder, pepper powder curry leaves and salt mix thoroughly and switch off the heat.
Mix in the cooked and mashed potato to the blossom mixture
When the mixture is cool, make lemon sized balls of it.
Beat the egg well.
Spread bread crumbs on a plate.
Take the ball into your plam, flatten it, dip in egg mix and pat with bread crumbs on both sides.
Heat oil in a pan and fry the cutlet till golden brown.
Drain on kitchen paper and serve it hot with sauce.
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