Recipe · Snacks, Soups and Rasam · by Shrami Devikabhai, Kidney Warriors Foundation
Brinjal Cutlet
Good for CKD, dialysis and diabetics – see suggestions below
CKD (non-dialysis)On dialysisDiabeticp 84
Per serving
1 serving (2 pieces)
Safe for your stage
Phosphorus86 mg
Potassium264 mg
Sodium4.7 mg
Protein3.5 g
Energy232 kcal
Sodium in salt is not included in above calculation
Ingredients
- Brinjal200 g · 1/4'' slices x 4
- Rice flour30 g · 6 tsp
- Coriander powder5 g · 1 tsp
- Ginger fresh (paste)2.5 g · 1/2 tsp
- Garlic small clove (paste)2 g · 1/2 tsp
- Turmeric powder2 g · 1/2 tsp
- Asafoetida1 g · 1/4 tsp
- Groundnut oil30 g · 6 tsp
Method
- 1Mix the flour, red chilli powder, coriander powder, haldi (Turmeric), hing (Asafetida), ginger garlic paste and salt.
- 2Cut brinjal into 1/4 inch thick rounds.
- 3Press both sides of Brinjals in the flour mixture making sure it is well coated.
- 4Shallow fry the brinjal cutlets on a non-stick pan with little oil.
- 5Tastes good with Rice & dal
Notes from the contributor
- • Non - dialysis and dialysis patients **Portion size can be reduced for non-dialysis patients.
- • Oil required is on the higher side.
- • Brinjal is a high potassium vegetable and can be had occasionally.
Sources
- KWF · Proprietary-with-permission · id kwf_brinjal_cutlet