Posted on | March 18, 2007 | 19 Comments |
When I invite friends home, normally there is one vegetarian among ten hardcore non vegetarians. Since the only vegetarian in the group is my best friend, she gets to make a personal request, and she always ask for my spinach cutlets. It is a very easy recipe, and the patties can be made a day in advance, so I’m more than happy to oblige. These cutlets are so yummy, even the hardcore carnivores hog these, I always end up making enough for the whole group in addition to the countless non-veg dishes we cook for any party.
I’ve been raking my brain to come up with an Indian veg dish that starts with H for Nupur’s A to Z of Indian Vegetables event, and had almost given up when I saw Asha’s HARA PYAZWALI GOJJU WITH RICE ROTI. I borrowed her idea, (thanks Asha ) and decided to make something green. Today is St. Patrick’s day , so it is all the more appropriate to make a green dish, don’t you think? So I re-christened my spinach cutlets to Hara Bhara Cutlets and this is my contribution for the “A to Z of Indian Vegetables” event.
- 1 cup frozen chopped Spinach
- 1/2 cup frozen peas
- 1/2 cup frozen french cut beans
- 1/2 cup chopped onions
- 2 green chilies finely chopped
- 2″ ginger grated
- 1 large potato
- 1/2 cup plain breadcrumbs
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala
- 1 tsp red chillie powder
- 1 tsp coriander powder
- A few curry leaves finely chopped
- Salt to taste
Defrost the frozen spinach in the microwave to break up the chunk.
Boil the potato, skin and keep aside to cool.
Heat 1 tbsp oil in a shallow pan, and fry the chopped onions. When the onions starts to brown, reduce the heat and add the salt, turmeric powder, garam masala, chillie powder and coriander powder and saute till all the spices are cooked. Add all the vegetables to the pan, increase the heat and cook till all the moisture is completely gone.
After the vegetables and the potato is cooled down enough to handle, mix the two together using your hand. if the mixture is too wet and soft, add some breadcrumbs till the mixture is strong enough to be held together on its own. Divide the potato-vegetable mixture into equal sized globes, and flatten with the palm to make patties.
Dip the patties in bread crumb, and shallow fry till they start to brown.
Serve with ketchup and hot sauce.
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