Vazhapoo Cutlet

"This recipe won Sara Varghese 20 R.O. in last week's Thursday magazine!"
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  • Remove the outer layers from the vazhapoo.
  • Wash well and chop finely.
  • Add 1 tsp.
  • of oil, a pinch of salt and a pinch of turmeric powder to the finely chopped vazhapoo.
  • Mix well and keep aside.
  • Pour oil in a wok.
  • Add the onion, ginger, garlic, green chillies and curry leaves.
  • Saute till lightly brown.
  • Add the chopped banana flower.
  • Mix well and cook for sometime on low flame.
  • In a separate vessel, boil the toor dal well and mash it.
  • Add this with the cooked banana flower.
  • Mix well.
  • Make into small balls as to resemble cutlets.
  • Beat an egg in a separate dish.
  • Dip the cutlets in the beaten egg, one by one, and coat well with breadcrumbs.
  • Deep fry in hot oil.
  • Drain excess oil on clean kitchen napkins.
  • Serve hot as a snack or as a side dish.

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