Egg Cutlet

Ingredients

1. Beat eggs with salt and pepper powder.
2. Mix a teaspoon of water to that.
3. Boil potatoes. Peel and mash.
4. Chop onions and tomatoes finely.
5. Cut cauliflower into small flowerettes.
6. Heat a tea spoon of ghee and fry cinnamon, clove, garlic and green chillies.
7. Grind it to a fine paste.
8. Heat oil in a shallow pan fry onions for a minute.
9. Add ground mixture and tomatoes.
10. Fry till all the moisture is dried up from the tomatoes.
11. Add cauliflower pieces which is kept in boiled water for few minutes and drained properly.
12. Fry till the cauliflower becomes soft.
13. Sprinkle salt, chilly powder and mix the mashed potatoes to that.
14. Remove from fire after few minutes.
15. Now heat butter in a shallow frying pan.
16. Pour half of the egg mixture in the center, arrange the complete cauliflower mixture on top.
17. Reduce flame, cover and keep till the egg mixture sets underneath.
18. Take two flat ladles and carefully turn the mixture upside down.
19. Pour little oil if necessary.
20. Keep in reduced flame till complete egg mixture sets.
21. Remove from fire and serve hot garnished with finely cut french onion, coriander leaves, sprinkled with tomato ketchup.