GREEN BANANA CUTLETS

Serves 6 Preparation time 1 hours

4 green raw bananas
2 medium size potatoes boiled and mashed
2 onions chopped fine
1 teaspoon grated ginger
¼ teaspoon turmeric powder
1 teaspoon chillie powder
½ teaspoon coriander powder
2 green chillies chopped finely
2 teaspoons chopped coriander leaves
3 tablespoons bread crumbs
1 tablespoon flour
Salt to taste
Oil for frying the cutlets




Peel green bananas. Cut crosswise into 1 1/2 inch to 2 inch slices. Rub bananas with a pinch of turmeric and some salt. Place in a pan with water to cover. Boil until bananas are cooked and quite soft. Drain off water and mash.
Heat 2 tablespoons oil in a pan and add onion, ginger and fry till the onions are light brown. Add the turmeric powder, chillie powder, coriander powder, green chillies and salt and fry for 2 or 3 minutes. Mix in the chopped coriander leaves, and mashed banana and potatoes. Mix thoroughly. Remove from heat and let the mixture cool for some time. Divide mixture into 12 portions and shape into cutlets quarter inch thick. Mix the flour with a little water to make a paste. Dip each cutlet in the flour paste, roll in breadcrumbs then shallow fry in hot oil a few at a time till golden brown on both sides.

BRINJAL AND TOMATO SIDE DISH

Serves 6 Preparation Time 45 minutes


Ingredients
¼ kg long brinjals (either green or purple) cut into big pieces (soak in water),
2 onions chopped,
2 tomatoes chopped,
2 green chillies chopped,
1 teaspoon garlic and ginger paste,
2 teaspoons chillie powder,
½ teaspoon turmeric powder,
1 teaspoon coriander powder,
1 teaspoon garam masala powder / all spice powder,
2 tablespoon chopped coriander leaves,
2 tablespoons oil, salt to taste

Heat oil in a pan and sauté the onions and green chillies for a little while. Add the tomatoes, garlic paste and ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the cut brinjals and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis