Vegetable Cutlet

120 gm french beans, strung and blanched
120 gm bottle gourd, peeled and grated
120 gm grated cauliflower
1/2 cup grated carrots
1 cup potatoes, boiled and mashed 
1 tsp cumin seeds 
2 tsp finely chopped ginger
2 tsp coriander powder 
2 tsp amchoor [ Sour mango powder]
1 1/2 tsp salt 
2 tsp finely chopped green chillies
2 eggs, slightly beaten 
1/2 cup refined flour 
Dried bread crumbs to coat the cutlets 
1 Tbsp oil

Chop the beans finely. 
Heat 2 tbsp of oil and add cumin and ginger. 
Stir fry till well mixed and add the beans, gourd, cauliflower and carrots
Stir over high heat to dry off the excess moisture. 
Add coriander, amchoor, salt and chillies, 
Turn around a few times and shut off the heat. 
After cooling, mix in the potato. 
Form into round or oval cutlets. 
Dust the cutlets with refined flour, then dip into the beaten egg. 
Now coat with crumbs. 
Repeat by dipping the coated cutlets into egg and crumbs once more. 
Deep-fry the cutlets to a golden color
Serve with green chutney or Tomato Ketchup.

Courtesy: Chef Niru Gupta