Boil potato for 5 minutes and remove its skin, smash it and keep aside
Remove the florets till you see soft and pale colored edible part inside
Chop the vazhakoomb and wash well with water to remove stains and squeeze out any excess water
Mix vazhakoombu with 1 tsp coconut oil, turmeric powder and salt
Heat coconut oil in a pan add chopped ginger, green chilly, onion and saute until onion turns translucent
Add chopped vazhakoomb, salt, red chilly powder, turmeric powder, pepper powder, garam masala, coriander leaves, curry leaves and mix well
Cover and cook this for 5 minutes on a law flame
Remove the lid and stir well
Add the mashed potato to the vazhakkoombu mixture and mix it well and cook this for 2 more minutes and remove from heat
When the mixture is cooled make it into equal sized balls
Flat each ball into any desired shape
Beat the eggs with a spoon and keep it in a small bowl
Put bread crumbs in a plate and keep it aside
Dip each cutlet into the egg and roll it in the bread crumbs
Do the same procedure with the rest of vazhakkoombu mixture
Heat vegetable oil in a pan and fry the cutlet till golden brown
Drain the excess oil with a tissue paper
Tasty Vazhakoombu cutlet is ready
Serve hot with tomato ketchup
