Total Time
50mins
Prep 25 mins
Cook 25 mins

This recipe won Sara Varghese 20 R.O. in last week's Thursday magazine!

Ingredients Nutrition

Directions

  1. Remove the outer layers from the vazhapoo.
  2. Wash well and chop finely.
  3. Add 1 tsp.
  4. of oil, a pinch of salt and a pinch of turmeric powder to the finely chopped vazhapoo.
  5. Mix well and keep aside.
  6. Pour oil in a wok.
  7. Add the onion, ginger, garlic, green chillies and curry leaves.
  8. Saute till lightly brown.
  9. Add the chopped banana flower.
  10. Mix well and cook for sometime on low flame.
  11. In a separate vessel, boil the toor dal well and mash it.
  12. Add this with the cooked banana flower.
  13. Mix well.
  14. Make into small balls as to resemble cutlets.
  15. Beat an egg in a separate dish.
  16. Dip the cutlets in the beaten egg, one by one, and coat well with breadcrumbs.
  17. Deep fry in hot oil.
  18. Drain excess oil on clean kitchen napkins.
  19. Serve hot as a snack or as a side dish.

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