Ingredients:
- One and a halfmedium sized pumpkin
- Nine medium sized potatoes
- 6 green chillies
- a pinch associated with asafoetida
- 1 tsp mustard
- 1 1/2 tsp black gram dal
- juice associated with half a lime
- Four tablespoons of fine semolina or rice powder
- 3 tbsp ghee
- a few curry leaves
- salt to taste
How to make Pumpkin Cutlets
- Clean as well as peel off the pumpkin, reduce into cubes as well as steam till sufficiently gentle for around Fifteen minutes and aside.
- Boil, peel off and mash the actual potatoes.
- Add salt as well as lime juice.
- Warmth 2 teaspoons of ghee in a fry pan, add mustard, black gram dal, the few curry leaves and the green chillies reduce into pieces.
- Following the spluttering stops, add mashed potatoes, pumpkin and salt.
- Maintain a tawa on the fire and apply this with a little ghee.
- Help to make in to golf balls.
- Dip each golf ball in the semolina or rice powder and beef roasts about the tawa
- Function warm.
Pumpkin Cutlets is ready to serve.