DWARF COPPERLEAF / PONNANKANNI KEERAI CUTLET

Ingredients:

Cooked and mashed potatoes - 2 cups

Ponnankanni keerai - 4 cups

Grated carrots - 1 cup

Ginger and garlic(grated) - each 2 tsps

Fennel seeds - 1 tbsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Red chili powder - 1 or 2 tsp

Garam masala - 1 tsp

Salt to taste

Oil - 2 tbsp and to shallow fry

All purpose flour - 1.2 cup

Bread crumbs - 1 cup

Preparation:

Heat oil in a pan, add fennel seeds and ginger-garlic.

Now add keerai and mix well. Allow to cook.

After it is cooked add carrot and allow to cook for a few minutes.


Now add salt and mix well.


Add mashed potatoes, turmeric powder, coriander powder, red chili powder and garam masala. Mix together so that the masalas are mixed very good.


Now mix all purpose flour in water to make a watery consistency and set aside. In a broad bowl take bread crumbs. Shape the veggies mix to a cutlet.


Dip in flour mix and then in bread crumbs. Shallow fry in a pan in medium high heat.


Serve hot with ketchup.