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Prawn and Brinjal Cutlets

Features:
  • Non Veg
Cuisine:
  • 10 mins
  • Serves 4
  • Easy

Ingredients

  • For the Coating :

  • For the Masala :

  • For the prawn filling :

How to Make Prawn and Brinjal Cutlets

For the Brinjal Outer Coating

  • Apply some oil over the Eggplant and have it roasted on the tawa (This method is similar to that of the bharta in the local cuisine).
  • Boil a big potato and grate it.
  • Peel the skin of the eggplant and then mix the item with the grated potato.
  • Add salt and coriander leaves for taste.

For the Masala

  • Take some oil in a pan and add garam masala, peppercorns, cinnamon and dried red chilies to it.
  • Fry the ingredients and then grind them together in a paste. Avoid adding too much water.

For the Prawn Fillings

  • Take some oil in a pan and add chopped onions.
  • When the onions turn golden brown add the required amount of the ginger-garlic paste.
  • Add coriander powder and jeera.
  • Add fresh prawns.
  • Add the masala you had made above.
  • As the mixture cools, make small balls.

For the Cutlets:

  • Coat the prawn balls from above with the eggplant mixture and make cutlets.
  • Coat the balls with rice and shallow fry them. Serve hot.

Trivia

Eggplants are often referred to as vegetables, but they are berries in reality.

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