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Aubergine Cutlet or Baingan ki Tikki

Aubergine or Baingan is a vegetable which in younger days, I avoided and did not like the taste but as I took to trying my hand at cooking, I found this vegetable very versatile and can acquire great taste. It is a great source for dietry fibre, vitamins B1 and B6 and potassium.

  • Prep time:
  • 30mins
  • cook time:
  • 15mins
  • serves:
  • 2

Ratings :

  • (0)

Details

Ratings

  • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients

Ingredients For Aubergine Cutlet or Baingan ki Tikki

Methods
  • 1. Roast the aubergine well with skin on a gas burner till skin is all burnt and aubergine is cooked through.
  • 2. Remove from fire and dip in normal water to cool and remove the skin
  • 3. Put the pulp in a blender and make a smooth paste, remove to a bowl
  • 4. To the above add Tasty Tales mustard paste, coconut masala, beaten egg , corn starch, pepper & salt to taste
  • 5. Heat non stick pan add butter & place greased molding rings generally used for eggs, with a spoon pour slowly the paste in to each mold
  • 6. let the cutlets firm up, gradually remove the rings and carefully flip the cutlet. brown both sides and serve. can use as a patty in a burger
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