CABBAGE CUTLET

Cabbage - 200 gm/2 cups (finely chopped)
Onions - 2 (finely chopped)
Green chilly - 1 (finely chopped)
Curry leaves - 2 spring
Potato - 1 big (boiled & mashed)
Turmeric pwd - 1/2 tsp
Bengal gram pwd - 1 cup (make a loose batter with wter and enough salt)
Bread crumbs - As required)
Salt - To taste
Mustard seeds - 1 tsp

For CHAMMANDI
Grated coconut - 1 cup
Green chilly - 3
Curry leaves - 2 spring
Ginger -1 inch piece
Garlic - 3 cloves
Corriander leaves - 2 tbsp
Lime juice - 1 tsp
Salt - to taste

(Gring all the ingredients except lime juice and salt for the chammandi to a fine paste and mix in well the lime juice and salt and keep aside)

For the cutlet
Splutter the mustard seeds in a tbsp of oil and saute the chopped onion ,chilly and curry leaves...once it is soften add the chopped cabbage and saute again adding turmeric pwd and salt and cook till done....no water must be left ..it shud be a dry masala..once cooled mix in the mashed potato and ball it and flatten in into ur palms and drop a spoon of chammandi in the middle and cover and shape it square,round or oval..any of ur wish and dip in the bengal gram batter and den cover with the bread crumbs and deep fry in hot oil....