Pumpkin Cutlet

Ingredients list for Pumpkin Cutlet

• 500 grams Pumpkin peeled, cut into 1 inch cubes and boiled
• 1 1/2 tabl to shallow-fry Oil
• 1 1/2 teaspoons Mustard seeds
• 15-20 Curry leaves
• 2 Dried red chillies cut into smaller pieces
• 1/2 teaspoon Asafoetida
• 10-15 Shallots finely chopped
• 1 tablespoon Tata Sampann Sambhar Powder
• to taste Salt
• 3/4 cup Dried breadcrumbs
• for coating Semolina (suji)
• to serve Coconut chutney

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves, red chillies, asafoetida and shallots, mix and saute for 2 minutes.
2. Add pumpkin and toss well. Add sambar masala and salt and toss well. Cook for 1 minute.
3. Mash the mixture and cook till the moisture evaporates. Take the pan off the heat and set aside to cool.
4. Add breadcrumbs and mix well. Divide the mixture into equal portions and shape each into a tear drop.
5. Spread semolina on a plate. Coat each cutlet with semolina on all sides.
6. Heat sufficient oil in a shallow non-stick pan, place the cutlets in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper.
7. Arrange the cutlets on a serving plate and serve hot with coconut chutney.