Cutlets made with prawns and indian spices, coated with a brinjal mix and shallow fried.

Prawn and Brinjal Cutlets


  • For the coating:
  • 1 Brinjal
  • 1 Potato
  • For the masala:
  • 10-12 cinnamon
  • 10-12 peppercorns
  • 5-6 bay leaves
  • 1 cup grated coconut
  • For the prawn filling:
  • 1 cup cleaned prawns
  • 2 big onions
  • 2-3 Tbsp ginger-garlic-green chillies-coriander leaves-pudina paste
  • 2 tsp coriander powder
  • 2 tsp jeera powder
  • 1/2 cup finely chopped coriander leaves
  • Oil for frying
  • Salt to taste
  • Some rice flour to coat


  1. For the brinjal outer coating: Apply little oil over the full brinjal and roast it on the tawa (like how you make bharta).
  2. Boil one big potato. Grate it.
  3. Peel the brinjal skin and mix the brinjal and grated potato.
  4. Add coriander leaves and salt to taste.
    For the masala: In a pan, take some oil. Add cinnamon, peppercorns, bay leaves, cloves (ie. garam masala) and dried red chillies.
  5. Add long cut onions.
  6. Add grated coconut.
  7. Fry all the ingredients well.
  8. Grind this into a course paste. Avoid adding much water. Keep it dry.
    For the prawns filling: In a pan, take some oil.
  9. Add finely chopped onions. Make it golden brown.
  10. Add (ginger-garlic-green chillies-pudina-coriander leaves) paste – 2-3 Tbsp.
  11. Add jeera and coriander powder.
  12. Add the fresh prawns.
  13. Add the masala you made above, salt to taste and coriander leaves.
  14. Once this mixture has cooled down make small balls.
  15. For the cutlets: To prepare the cutlet coat the prawns balls with the brinjal mixture and make the cutlets.
  16. Coat it with rice flour and shallow fry it.