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Brinjal Gothsu (Curry with Brinjal)

Kerala style Beef Cutlet

Easter is almost here and as usual we all will be planning on what special to be made this year. Well, some awesome dishes on your way to brighten up your Easter day!! First the classic cutlets which every christian house would make for any festivity. This is a must in our household before Easter or Christmas. And we always make it in bulk and freeze them so we can have this heavenly dish again & again. This freezes well up-to 2 months. You can make the same recipe with mutton or chicken as well. Enjoy!!

Recipe Courtesy : My Amma (Mom)

PS: Recipe Updated with tips & Step by step pics on 30 March 2021 

As always, check out the notes at the end for tips and tricks 

  • Beef/mutton - 1kg 
  • 1/4th cup water for cooking meat
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 3 Onions finely chopped
  • Green chillies-10 to 15 (finely chopped)
  • Ginger-2 inch piece
  • Few Coriander leaves (finely chopped)
  • Few Curry leaves (finely chopped)
  • Pepper (optional)
  • Pinch of garam masala (optional)
  • Potatoes-250 to 300 gm (boiled, peeled & mashed) - See Notes 
  • Egg white/corn flour - for coating 
  • Bread crumbs - for coating 
  • Oil-3 Tbsp
  • Salt to taste
  1. Wash the beef/mutton well and cut them into bite size pieces. 
  2. Now cook the beef/mutton with some salt & turmeric powder along with little water until cooked well
  3. Make sure the meat is cooked well and all the water used for cooking is evaporated completely 
  4. Keep aside for cooling
  5. Along side keep another pan for cooking potatoes with peel. Cook & keep aside for later use. 
  6. Once potatoes are cool mash them by hand or mash it with a fork or masher (do not put in mixer) keep these aside for later use 
  7. Now back to the cooked meat - Mince the cooled meat in a food processor or mixer jar. Make sure to add little by little only. Keep aside
  8. Meanwhile in another pan pour oil and add finely chopped ginger and stir it for 1 min
  9. Then add onion, green chillies, finely chopped curry leaves and stir it till the raw smell goes away and its transparent. Switch off the flame & keep aside 
  10. Now add the cooked/minced meat, mashed potatoes, finely chopped coriander leaves to the onion-ginger-green chilli mix (On low flame) & mix well for about 3-4 mins
  11. At this stage add a pinch of garam masala (optional) and pepper if you like the taste. Check for seasoning & add salt if needed (Remember we did add salt while cooking the meat)
  12. Make sure everything is coated well. Take off from heat. Let it cool for sometime
  13. Now take small lemon sized balls of this mix and make it into patty shape, a spoon shape or any shape you like. I usually take a spoon and shape it into that
  14. Now for coating these -take egg whites or cornflour slurry (See notes) in one bowl & bread crumbs into another bowl 
  15. Dip each shaped cutlet into egg white or corn flour paste/slurry and roll them into the bread crumbs
  16. Coat every cutlet like these & keep aside 
  17. Then just before consuming deep fry these in hot oil till both sides golden brown.
  18. Store the rest in an airtight container and pop them into the freezer for later use. (see tips to store in notes) For next time use, thaw them at room temperature and fry them as mentioned above
  • This same recipe can be made with mutton or chicken as well. Cooking time for meat would change depending on which one you are using 
  • Garam Masala & Pepper powder is optional. I do not add it
  • Remember we coat the cutlets with Egg whites. The yolk should be separated and I use it to make simple egg omelette 
  • For coating the cutlets you can use corn flour instead of egg whites. Just take 2 tbsp cornflour and mix it with some drinking water to make a slurry or a paste
  • Make sure to evaporate the entire water from the cooked meat before mincing it. You can try and make these with store bought minced beef/mutton as well. But I prefer to do this way, to avoid any fat in the meat. So when I clean I remove any fat which is there. 
  • All the mentioned condiments should be finely chopped or put in a chopper 
  • Bread crumbs can be store bought or with your leftover bread ends and slices, just toast them and grind into powder /crumb form in a mixer
  • For storing, I keep 6-7 each in one zip lock or airtight containers for easy thawing and cooking. If you store these all together, then you will have to thaw everything every time
    • I had to use about 4 small boiled potatoes for 1 kg meat. I would suggest to add little & see the consistency of the mix. You should be able to roll it and hold shape
These are perfect to have as an Appetizers or as a side with any rice, roti dishes 

Do check out other Easter Recipes HERE
Made this? Did you like it? If yes, please do share with your friends & family.
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