Pumpkin Cutlet

Ingredients

• 500 grams pumpkin, peeled, cut into 1 inch cubes and boiled
• 1½ tablespoons oil + for shallow frying
• 1½ mustard seeds 
• 15-20 curry leaves
• 2 dried red chillies
• ½ teaspoon asafoetida
• 20-25 shallots, finely chopped
• 1 tablespoon sambar masala
• Salt to taste
• ¾ cup dried bread crumbs
• Semolina for coating
• Coconut chutney to serve

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves, cut dried red chillies into small pieces and add to the pan. Add asafoetida and saute for 1 minute.
2. Add shallots and sauté till translucent. Add pumpkin and toss well.
3. Add sambar masala, salt and toss till well coated. Cook for 1 minute.
4. Mash the mixture, cook till the moisture is evaporated. Take it off the heat and allow cool.
5. Add bread crumbs and mix well. Divide the mixture into equal portions and shape each into a tear drop shape. 
6. Spread semolina on a plate. Coat each cutlet with semolina on all sides and set aside.
7. Heat sufficient oil in a non-stick shallow pan, place the prepared cutlets on it and shallow fry till golden brown and crisp on both sides. Drain on an absorbent paper.
8. Serve hot with coconut chutney.