Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Green beans cooked chopped 1/4 ts Turmeric
10 oz Broccoli florets, cooked 1/4 ts Cardamom powder
10 oz Peas, cooked mashed Salt, to taste
2 lg Potatoes, boiled mashed 1 1/4 ts Sambhar spice
4 md Carrots, cooked mashed 5 tb Oil
14 oz Beets, cooked diced 1 pn Cumin seeds
1 1/2 tb Ginger, grated 1/2 c All-purpose flour
1 1/4 ts Cumin, ground roasted 1/2 c Breadcrumbs
1 1/4 ts Coriander, ground roasted Oil
4 ea Green chiles, seeded chop

Combine beans, broccoli, peas, potatoes, carrots, beets, ginger,
cumin, coriander, chiles, turmeric, cardamom, salt sambhar spice.
Mix thoroughly with your fingers. Heat vegetable oil in a large
skillet fry the cumin seeds for a few seconds. Add vegetable
mixture continue to fry for 10 minutes. Set aside to cool.

Take a portion of the vegetable mixture (about the size of a smal
egg) form it into a heart shaped cutlet. Roll in the flour
breadcrumbs until well coated. Transfer to a platter. Repeat until
all the vegetable mixture has been used up. Place platter in the
fridge chill for 1 hour.

Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the
cutlets until golden brown, turning once to brown evenly. Drain on
paper towels serve with chutney.

Pranati Sen Gupta, "The Art of Indian Cuisine"
* CROSSPOSTED Submitted By INTERCOOK On 10-19-95

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