brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian cutlet |
by Tarla Dalal
Added to 188 cookbooks
This recipe has been viewed 91424 times
brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with 20 amazing images.
brinjal cutlet, also known as eggplant cutlet, is a popular Indian snack made primarily from brinjal (eggplant) and a blend of spices. It is a delicious and crispy dish that can be served as an appetizer or a side dish.
A balanced combination of brinjal with other veggies like potatoes, french beans and carrots is pepped up with mint leaves, onion paste and spice powders, and mixed into a dough for cutlets. Coating the dough with bread crumbs imparts an exciting crispness to the brinjal cutlets. What is more, this veggie-loaded brinjal cutlet is cooked on a non-stick tawa with minimal oil, so you can choose this to accompany your cup of tea whenever you feel like it!
Ingredients for brinjal cutlet.
Brinjal (Eggplant): The main ingredient, typically sliced or mashed.
Other vegetables : French beans and carrots.
Spices : Common spices include turmeric, amchur powder and garam masala for flavor.
Binding Agents : Potatoes or besan (gram flour) are often used to bind the mixture.
Herbs : Fresh coriander or mint can be added for freshness.
Breadcrumbs : Used for coating the cutlets to achieve a crispy texture when fried.
brinjal cutlet are not only tasty but also a great way to incorporate vegetables into your diet.
brinjal cutlets are typically served hot with chutneys, such as mint or tamarind, or with sauces like ketchup. They can be served as part of a larger meal.
Pro tips for brinjal cutlets. 1. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics. 2. Mash with help of a potato masher. It's easier to mash when the mixture is hot.
Enjoy brinjal cutlet recipe | vegetarian eggplant tikki | aubergine Indian vegetable cutlet | with step by step photos.
For the brinjal cutlet mixture- To make brinjal cutlets, heat the coconut oil or oil in a deep kadhai, add the brinjal, potatoes, french beans, carrots and salt ,mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
- Mash with help of a potato masher while the mixture is still hot.
- Transfer the mashed mixture to a bowl and let it cool.
- Add the garam masala, dry mango powder, coriander leaves, mint leaves, the prepared paste and salt. Mix well.
Making brinjal cutlet- Combine the cornflour, salt and freshly ground black pepper to taste along with approx. 3/4 cup water in a deep bowl and mix well using a whisk till no lumps remain. Keep aside.
- Divide the mixture into 12 equal portions and roll each portion into a round ball and then flatten it between your palms.
- Dip each cutlet into the prepared cornflour slurry. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
- Heat enough oil in broad non-stick pan. Place 6 cutlets at a time in hot oil.
- Cook the cutlets on a medium flame till they turn golden brown in colour from both the sides.
- Repeat steps 4 and 5 to cook 6 more cutlets.
- Serve the brinjal cutlets hot with tomato ketchup.
Brinjal Cutlets recipe with step by step photos
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like brinjal cutlet recipe | vegetarian eggplant tikki | Aubergine Indian vegetable cutlet | then see our collection of cutlet recipes and some recipes we love.
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what is brinjal cutlet made of ? See below image of list of ingredients for brinjal cutlet.
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In a mixer put 1/2 cup roughly chopped onions. Onions provide a soft and slightly crunchy texture, adding depth to the cutlets.
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Add 1 tbsp roughly chopped green chillies. They provide a spicy kick that can be adjusted to individual preferences.
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Add 2 tsp roughly chopped ginger (adrak). Ginger adds a warm, spicy, and slightly sweet flavor that complements the earthy taste of brinjal.
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Ground into a smooth paste without using any water.
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Keep aside. Paste for brinjal cutlet.
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Heat 1 tbsp coconut oil or oil in a deep kadhai. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
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Add 2 cups brinjal (baingan / eggplant) cubes. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics.
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Add 1 cup peeled and chopped potatoes. Potatoes act as a binding agent, helping to hold the cutlet together and give it its shape. Potatoes add bulk to the cutlets, making them more filling and satisfying.
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Add 1/4 cup finely chopped french beans. French beans provide a crunchy texture that complements the soft texture of the brinjal. French Beans are rich in folic acid. A deficiency of folic acid can also lead to anaemia, as like iron they are equally necessary to make red blood cells.
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Add 1/4 cup finely chopped carrots. Carrots add a touch of sweetness and crunch to the cutlets, balancing the earthy flavor of the brinjal.
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Add salt to taste. We added 1/2 tsp salt.
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Mix well.
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Cover and cook on a medium flame for 10 minutes or till the vegetables are soft, while stirring occasionally.
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After cooking.
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Mash with help of a potato masher. It's easier to mash when the mixture is hot.
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Cool the mixture.
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Add 1/2 tsp garam masala. Garam masala is a blend of various spices, including cumin, coriander, cardamom, cloves, and black pepper. This combination creates a warm, aromatic, and slightly spicy flavor that complements the brinjal.
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Add 1/2 tsp dried mango powder (amchur). Amchur adds a tangy and citrusy flavor that brightens up the dish.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1/4 cup finely chopped mint leaves (phudina). Mint adds a fresh and herbaceous flavor that complements the earthy taste of brinjal. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect.
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Add the prepared brinjal paste.
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Taste and add salt to taste if required.
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Mix well.
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For the cornflour slurry, Add 1/2 cup cornflour in a deep bowl.
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Add salt to taste.
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Add freshly ground black pepper (kalimirch) powder to taste.
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Add water.
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Mix well.
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Divide the mixture into 12 equal portions.
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Roll each portion into a round ball.
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Flatten it between your palms.
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Dip each cutlet into the prepared cornflour slurry.
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Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
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Repeat steps to coat the remaining cutlets.
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Heat enough oil in broad non stick pan.
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Place 6 cutlets at a time in hot oil.
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Cook the cutlets on a medium flame till they turn golden brown in colour from both the sides.
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Serve brinjal cutlet hot.
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Add 2 cups brinjal (baingan / eggplant) cubes. When cooked, brinjal becomes soft and tender, making it a pleasant addition to the cutlet. Foods like Brinjal have a low glycemic index and are good for weight loss. Brinjals are a very good source of fibre. It also prevents blood glucose from shooting up and is good for diabetics.
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Add 1 cup peeled and chopped potatoes. Potatoes act as a binding agent, helping to hold the cutlet together and give it its shape. Potatoes add bulk to the cutlets, making them more filling and satisfying.
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Add 1/4 cup finely chopped mint leaves (phudina). Mint adds a fresh and herbaceous flavor that complements the earthy taste of brinjal. Mint (pudina) being an anti-inflammatory reduces the inflammation in the stomach and shows a cleansing effect.
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Nutrient values (Abbrv) per cutlet
| Energy | 55 cal |
| Protein | 0.8 g |
| Carbohydrates | 5.6 g |
| Fiber | 1.9 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Sodium | 4.1 mg |
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6 FAVOURABLE REVIEWS
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