Sunday, June 14, 2020

Crunchy Gourd Cutlets

Crunchy Gourd Cutlets

   It was another lazy day during the lockdown. The day started late in the morning. Mind was full of guilty feeling due to the recently developed habit of waking up late. Of course, the  lockdown has to be blamed for this.  It was also a result of late night reading, which is a more valid excuse. In short, it was a lazy and hungry morning.

   The refrigerator was empty except one small bottle gourd, a few chillies and my favourite green coriander. Keeping everything on the kitchen platform, I started staring at the treasure. It had to be a brunch menu as the time was about to cross 12 in the noon. The absence of too many ingredients and a hungry tummy conspired together to bring out a fresh recipe - Crunchy Gourd Cutlets. It turned out really well and the foodies at home appreciated the efforts.


- One grated bottle gourd
- One big chopped onion
- Three green chillies, chopped
- Ginger paste one Teaspoon
- Handful of grated green coriander
- Besan two Tablespoon 
- Suji (Rava) six Tablespoon
- Red chilli powder one Tablespoon
- Oil One Tablespoon
- Salt to taste
- Oil to shallow fry cutlets


* Peal off a medium size bottle gourd and grate it. Do not remove water from the bottle gourd.

* Chop the onion, green chillies and coriander finely.

* Take all four ingredients in a bowl and add ginger paste, besan and suji. Then add chilli powder, garam masala, salt and oil.

* Mix it well. No need to add water as the bottle gourd contains a lot of water in it. The mixture will come out as a dough with medium consistency.

* If you find the dough to be very thin, you can add some more suji and adjust its consistency.

* Keep the dough aside for 10 minutes.

* Put oil in the fry pan and heat it on low flame.

* Shape the cutlets as shown in the picture.

* Shallow fry the cutlets.

* Serve them with some chutney or sauce. I like to have them with sweet and sour tamarind chutney.

   Happy brunching with the crunchy cutlets!

Sharmishtha Gupte-Shinde
The Food Expert

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