Keerai cutlet

Ingredients

• Keerai (Any green) - 1 bunch
• Big onion - 1
• Tomato - 1
• Sambar Powder - 1 teaspoon (heaped)
• Turmeric Powder - ¼ teaspoon
• Garam Masala Powder - ¼ teaspoon
• Ginger garlic paste - ½ teaspoon
• Besan flour - 1 cup
• Salt - 1 teaspoon or as per taste
• Oil - five to six tablespoons

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Preparation

• Wash and chop the greens into tiny bits. Chop onion and tomato finely.
• In a kadai put two to three teaspoons of oil. When it is hot add chopped onion and fry for a while. Add ginger garlic paste and stir well.
• Then add tomato pieces and fry till it mashed well. Add sambar powder, turmeric, garam masala and salt and mix well.
• Then add chopped greens and just mix it for a second. Switch off the stove and remove. When it is warm enough to handle, add besan flour little by little and mix by hand and make a dough.
  
• Arrange the cutlets on the tawa and pour one or two teaspoons of oil around it. Keep it on medium flame.
• Turn the cutlets gently after few minutes and allow to cook for other side. Repeat this till the cutlets are crispy and nice brown colour.
• Can be served as a side dish to any rice varieties. Particularly goes well with rasam sadam or sambar sadam.

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