Tuna and payar cutlet
Vanpayar is red cowpeas, which is rich in Vitamin B9 and iron. Vanpayar and cherupayar are the payar varietites that we commonly cook at home. They need to be soaked for a couple of hours with two or three changes of water before cooking. This helps reduce bloating when consumed. This cutlet is a protein bomb, as it contains both tuna and vanpayar. I bought the can with white tuna chunks in salt water. It's perfect for this cutlet.
The scenery is a sketch by a Polish artist. We got this when it was being sold door to door in Stockholm.
Ingredients for the cutlet are,
Tuna - 185 g
Vanpayar - 100 g (soaked overnight)
Potato - 3 medium size
Olive oil - 2 tsp + for pan frying the cutlets
Garlic - 6 cloves, peeled
Ginger - 1", peeled
Onion - 2 medium size
Green chili - 1
Pink rock salt, crushed - 3/4 tsp
Turmeric powder - a pinch
Pepper - 1/2 tsp
Chicken masala - 2 tsp
Spring onion leaves - a bunch
Organic eggs - 2
Olive bread
Boil potatoes until soft. Allow them to cool. Then peel, slice into thin pieces or mash lightly.
Boil vanpayar also until soft. Drain excess water. Mash the vanpayar lightly.
Drain the salt water in the tuna can.
Mince garlic, ginger and chili. Slice onion into small strips.
Warm a saucepan and add oil. Add garlic, ginger, chili and onion. Saute for 5 to 10 minutes or until they lightly brown and become fragrant.
Add spice powders and fry them for a few minutes so that the raw smell and taste of the masalas disappear.
Add mashed vanpayar and potatoes. Stir to mix. Add tuna. Mix well. Add chopped spring onion leaves and mix. Turn off the heat and allow the mixture to cool.
Make small balls from the mixture. Softly press into cutlet shapes.
Crumble the bread with your fingers. Grind to a smooth dry powder.
Whisk the eggs.
Dip the cutlet balls in egg for a second and then roll them in the bread powder so that they are evenly coated.
Heat a saucepan. Add oil. Once the oil is hot, place the cutlets. Cook on slow heat.
The scenery is a sketch by a Polish artist. We got this when it was being sold door to door in Stockholm.
Tuna - 185 g
Vanpayar - 100 g (soaked overnight)
Potato - 3 medium size
Olive oil - 2 tsp + for pan frying the cutlets
Garlic - 6 cloves, peeled
Ginger - 1", peeled
Onion - 2 medium size
Green chili - 1
Pink rock salt, crushed - 3/4 tsp
Turmeric powder - a pinch
Pepper - 1/2 tsp
Chicken masala - 2 tsp
Spring onion leaves - a bunch
Organic eggs - 2
Olive bread
Boil potatoes until soft. Allow them to cool. Then peel, slice into thin pieces or mash lightly.
Boil vanpayar also until soft. Drain excess water. Mash the vanpayar lightly.
Drain the salt water in the tuna can.
Mince garlic, ginger and chili. Slice onion into small strips.
Warm a saucepan and add oil. Add garlic, ginger, chili and onion. Saute for 5 to 10 minutes or until they lightly brown and become fragrant.
Add spice powders and fry them for a few minutes so that the raw smell and taste of the masalas disappear.
Add mashed vanpayar and potatoes. Stir to mix. Add tuna. Mix well. Add chopped spring onion leaves and mix. Turn off the heat and allow the mixture to cool.
Make small balls from the mixture. Softly press into cutlet shapes.
Crumble the bread with your fingers. Grind to a smooth dry powder.
Whisk the eggs.
Dip the cutlet balls in egg for a second and then roll them in the bread powder so that they are evenly coated.
Heat a saucepan. Add oil. Once the oil is hot, place the cutlets. Cook on slow heat.
Upturn after a few minutes. Cook until both sides are lightly browned.
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