Vazhakoombu / Banana Flower Cutlet

Ingredients:

1 cup vazhakoombu, finely chopped
1 big onion, finely chopped
2 medium potatoes, boiled and mashed
1 piece ginger, finely chopped
3 green chillies, finely chopped
1 sprig curry leaves, finely chopped
1 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/2-1 tsp pepper powder
1/2 tsp garam masala
2 tbsp chopped coriander leaves
1 egg, lightly beaten
bread crumbs as required
salt to taste
oil

Preparation:

1. Apply little oil in your hand and remove the outer hard layers of vazhakoombu/ banana flower until you find the pale coloured edible part and chop it finely and soak in water for 15 minutes.
2. Heat 1 tbsp oil in a pan and add finely chopped onion, ginger, green chillies, curry leaves and salt and saute well.
3. Rinse and drain the water from the chopped banana flower and add this and mix well.
4. Add the turmeric powder, chilli powder, garam masala and pepper powder and mix well and cook covered on low flame for 4-5 minutes.
5. Remove the lid and add the mashed potatoes and chopped coriander leaves, mix well and switch off the flame.
6. Make small balls out of  this mixture and flatten into desired shapes.
7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. Remove from the oil and drain them on a paper towel….Serve hot with tomato sauce..

• You can also dip cutlet in maida batter (mix 1-2 tbsp maida in little water and prepare a thin batter) and then roll them in bread crumbs.