VEGETABLE CUTLET TYPE 2

Ingredients:

Ginger - 1 Large Piece chopped
Onion - 2 Piece chopped
Curry Leaves - 2 Strip chopped
Corriander Leaves - 4 Strip chopped
Beetroot - 1/2 Cup grated
Carrot - 1/2 Cup grated
Potato - 2 Cup mashed
Bread Crumbs - 1 Cup (enough to coat the Cutlets )
Oil - 3 Cup (or more for seasoning and frying Cutlets )
Salt - 1 Tablespoon according to your taste
Aniseed (perumjeera) - 11/2 Tablespoon crushed
Chilly Powder - 1 Teaspoon
Cinnamon - 1/2 Teaspoon powder
Cloves - 1/2 Teaspoon powder
Turmeric Powder - 1 Teaspoon
Egg - 3 Piece (beat the eggs )

Procedure:

Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.