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Prawn and Brinjal Cutlets

  • Non Veg
  • 10 mins
  • Serves 4
  • Easy


  • For the Coating :

  • For the Masala :

  • For the prawn filling :


Cutlets in India carry a lot of purposes, and they come loaded with different ingredients. These ingredients constitute of different flavors and spices that are local to the region. One of the most common cutlets within the South of India is Prawn and Eggplant cutlets. These cutlets are made through the amalgamation of two really different ingredients, which is what makes them stand out of the lot. The cutlets are not only unique in taste, but the mix of local spices, with the prawns, makes for a good combination.

Health Benefits

Brinjal, or eggplant, is super beneficial for your health. Eggplants contain a high amount of vitamins and minerals that can give your body the required energy.

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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.
  • Pell 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.


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


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