Egg Cutlet

Ingredients

• • Eggs - 6
• • Cauliflower - 1
• • Potatoes - 2
• • Tomatoes - 5
• • Onions - 2
• • Garlic - 3 flakes
• • Green chillies - 4
• • Cinnamon - 1 inch piece
• • Cloves - 3
• • Ghee - 1 teaspoon
• • Oil - 2 teaspoons
• • Salt - as required
• • Chilly powder - ½ teaspoon
• • Pepper powder - ½ teaspoon
• • Butter - 2 teaspoons

Method

• 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.