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Vazhakoombu Cutlet

Vazhakoombu Cutlet

Cooking Time

Preparation Time : 15

Cook Time : 10

Total Time : 25

Ingredients

Serves 5

  • Banana flower (Vazhakoombu) 1 nos

  • Bread crumbs 200 gms

  • potato 1 nos

  • onion 1 nos

  • Green chilly 5 nos

  • ginger 2 tsp

  • Curry leaves 1 sprig

  • Coriander leaves 1 tsp

  • Vegetable oil 200 ml

  • Coconut oil 5 tsp

  • Red chilly powder 1 tsp

  • turmeric powder 1/4 tsp

  • Pepper powder 1 tsp

  • Garam masala 1/4 tsp

  • Salt to taste 1 pinch

Directions

  • 01

    Boil potato for 5 minutes and remove its skin, smash it and keep aside

  • 02

    Remove the florets till you see soft and pale colored edible part inside

  • 03

    Chop the vazhakoomb and wash well with water to remove stains and squeeze out any excess water

  • 04

    Mix vazhakoombu with 1 tsp coconut oil, turmeric powder and salt

  • 05

    Heat coconut oil in a pan add chopped ginger, green chilly, onion and saute until onion turns translucent

  • 06

    Add chopped vazhakoomb, salt, red chilly powder, turmeric powder, pepper powder, garam masala, coriander leaves, curry leaves and mix well

  • 07

    Cover and cook this for 5 minutes on a law flame

  • 08

    Remove the lid and stir well

  • 09

    Add the mashed potato to the vazhakkoombu mixture and mix it well and cook this for 2 more minutes and remove from heat

  • 10

    When the mixture is cooled make it into equal sized balls

  • 11

    Flat each ball into any desired shape

  • 12

    Beat the eggs with a spoon and keep it in a small bowl

  • 13

    Put bread crumbs in a plate and keep it aside

  • 14

    Dip each cutlet into the egg and roll it in the bread crumbs

  • 15

    Do the same procedure with the rest of vazhakkoombu mixture

  • 16

    Heat vegetable oil in a pan and fry the cutlet till golden brown

  • 17

    Drain the excess oil with a tissue paper

  • 18

    Tasty Vazhakoombu cutlet is ready

  • 19

    Serve hot with tomato ketchup

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