Green Peas - 1/2 cup
Carrot - 1
Green/French Beans - 1/2 cup
Cashews - 8
Cumin/Jeera seeds - 1 tsp
Ginger - an inch piece
Garlic - 4 cloves
Red Chilli powder
Garam Masala - 1 tsp
Amla/Indian Gooseberry - 1 small
1. Peel the skin of suran, cut it into cubes and wash them. Cut the vegetables almost of the size of peas.
2. Cook the suran cubes and the vegetables separately. Sometimes Suran remains uncooked.
3. Drain the water and put the cooked suran and veggies in a colander (or any vessel with holes).
4. Heat about 1/2 tbsp oil in a kadhai/wok and add cumin seeds, grated ginger, grated garlic and small cashew pieces.
5. Fry for a minute and then add the cooked veggies, mashed suran, chopped cilantro, red chilli powder, garam masala powder, grated Amla and salt.
6. Cook at low flame to avoid burning. Keep stirring. Moisture, if any, will be lost. Turn off the gas when all the ingredients are mixed well.
7. Let this cutlet mixture cool. Make small balls of this mixture, press them like a patty/pattice and coat them in semolina.
8. Shallow fry these semolina coated cutlets in a pan using oil.
9. Serve hot cutlets with ketchup and mint chutney.
Do Read: Instead of Amla, chat masala/amchur powder/tamarind tastes good.