Vegetables

Vegetarian cutlets with tomato chutney


Ingredients for Cooking Vegetarian Cutlets with Tomato Chutney

For cutlets:

  1. Red Beans 1 cup
  2. Potato 2-3 pieces
  3. Salt 2 teaspoons
  4. Ground Shambhala (fenugreek) 1/4 teaspoon
  5. Garam Masala (a mixture of Indian spices) 1/2 teaspoon
  6. Asafoetida ground 1/3 teaspoon
  7. Ground coriander 1/3 teaspoon
  8. Ground black pepper 1/4 teaspoon
  9. Sifted wheat flour 3-4 tablespoons
  10. Ghee (Guy) as needed
  11. Purified water as needed

For the sauce:

  1. Ghee (Ki) 1 tablespoon
  2. Tomato paste 1 tablespoon
  3. Salt 1 teaspoon (no slide)
  4. Sugar 3 tablespoons
  5. Purified water 1.8 cups
  6. Ground coriander to taste
  7. Asafoetida ground to taste
  8. Turmeric to taste
  9. Curry to taste
  • Main ingredients: Beans, Potatoes, Flour
  • Serving 1 serving
  • World Cuisine

Inventory:

Saucepan (capacity 3 liters) - 2 pieces, Lid for pot, Kitchen knife, Cutting board, Colander, Deep bowl, Kitchen brush, Kitchen fork, Deep plate, Deep bowl, Hand blender, Grater, Table spoon, Frying pan, Kitchen spatula, Measuring cup for water, Stewpan, Plate

Cooking vegetarian cutlets with tomato chutney:

Step 1: soak the beans.


We spread the necessary amount of beans on the kitchen table and sort out, removing damaged beans, as well as any other rubbish. After we shift it into a deep bowl or a liter jar and fill it with cold running water. Soak the beans for 12 hoursit’s better to do it at night.

Step 2: prepare and cook beans and potatoes.


The next day, we throw the beans into a colander, let it stand for 5-7 minutes, so that the excess liquid is left in the glass, transfer it to a deep non-stick pan and fill it with purified water so that it is higher than the level of legumes by 10 - 12 centimeters.

Then, using a kitchen brush, thoroughly rinse the potatoes underwater, put them in a clean non-stick saucepan, and fill the tubers with water (5 to 7 centimeters higher) and proceed to the next step.

We turn on 2 rings on medium heat and put on each pan - with potatoes and beans. The cooking time for these products is different. Potatoes will be cooked first, in about 20 - 25 minutes. When the tubers become soft and the prongs of the fork enter them without pressure, transfer the potatoes to a deep plate and cool to room temperature.

With beans, the situation is different, it takes quite a while, depending on the variety, but it usually takes from one to two hours. After it is cooked, we throw the beans into a colander with a fine mesh, leave it on it 5 - 7 minutesto drain the remaining broth, transfer to a deep bowl and cool to room temperature.

Step 3: prepare the vegetable mixture.


After some time, when the boiled products have cooled, we proceed to the preparation of the vegetable mixture. Using a submersible blender, grind the beans until mashed.
Then we rub the peeled tubers of boiled potatoes on a fine grater there and, so that the cutlets are not fresh, add ground shambhala, garam masala spice, ground asafoetida, coriander, black pepper, salt (its amount can be reduced or increased ), as well as sifted wheat flour - for viscosity. Mix everything to a homogeneous consistency, taste it and, if necessary, add more spices.

Step 4: form and fry the meatballs.


Now put on a medium heat a pan with 2 tablespoons of ghee ghee. While it is warming up, we pick up a tablespoon of potato-bean mixture, put it in the palm of our hands, form a round or oval cutlet, put it on a dish or dry cutting board, and sculpt the rest in the same way.

About after 2 - 3 minutes dip the first batch of cutlets into the preheated oil and fry them from both sides to a brown, almost dark brown crust. This process will take no more 3 minutes.
When the cutlets are ready, use a kitchen spatula to transfer them into a small saucepan, add a little more oil to the pan and put the next batch of vegetarian items into it.
We act until the vegetable mixture ends, then cover the pan with a lid so that the cutlets do not cool, and set it aside for a while.

Step 5: prepare the sauce.


Cutlets are ready, it's time to start cooking the sauce. We put on a medium heat a small heat-resistant stewpan and pour into it a couple of tablespoons of Guy oil.
After a few minutes, when it warms up, put the ground coriander, asafoetida, turmeric and a little curry.
Fry the spices for one minute, stirring with a kitchen spatula. During this time, they will dissolve their pleasant aroma, but will not have time to give it away completely.
Next, add water, tomato paste, salt and sugar to the stewpan. Mix everything thoroughly, bring to a boil, boil for a couple of minutes and turn off the stove - the sauce is ready!

Step 6: serve vegetarian cutlets with tomato chutney.


Vegetarian cutlets with tomato chutney are served hot. They are laid out in portions on plates, watered with spicy tomato sauce or served separately and, if desired, sprinkled with chopped greens of dill, parsley, cilantro, green onion or basil. Such a dish can be either an independent dish or a side dish for meat, fish or poultry. Enjoy delicious vegetarian food!
Enjoy your meal!

Recipe Tips:

- if desired, the potatoes can be peeled and cooked in a double boiler;

- instead of red beans, you can use white;

- Ghee ghee can be replaced with ordinary butter or vegetable oil.