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Celery Chutney With Aloo Tiki Brain Cutlet

Hey folks for this recipe you will need 5 stalks of celery and rough chop to grind in a food processor then keep this to the side for now. Add either 1/4 cup of vegetable oil, corn oil or canola oil. Add either 1 drop of mustard oil or coconut oil, 1 pinch each of hing, cumin seeds, fenugreek seeds, mustard seeds and kalounji. Let crackle and add 1 pinch of each of pink salt 2 curry leaves, 1 green chili, 1 onion or shallot 2 cloves of garlic and the ground up celery from the food processor. Add 1 pinch each of turmeric and cilantro. Cook down until it is a mush and no need to add water so don’t bother adding this because there is plenty of water coming from the celery itself. Add 1 small crushed piece of ginger and cook for 1 more minute and shut the heat off because you are done. Enjoy this with vada, dhokla, idli, dosa, samosa or even pakora.

Oops this thing right here by the chutney I am going to talk about right now since I am here on this page. I thought it was some type of vada and I have the exact same picture on facebook and I already talked about the celery chutney. What this is an aloo tiki brain cutlet. it is a combination of 2 potatoes boiled and mashed in 1/2 gallon or 2 liters of water. Just boil with the skins on for at least 20 minutes or until fork tender then you can mash it. Don’t worry about the peels because it comes out the other end anyway. Take 1 lb or 1 kg of cow, lamb or goat brains and boil it until it turns opaque in 4 cups of water with 1 pinch of turmeric added then drain. Add to the mashed potato creating a mixture. Add 1 clove of garlic, either 2 green onions or 1 shallot 1 green chili minced. Add 1 pinch each of turmeric, pink salt, and red chili powder. In mortar and pestle add 1 pinch each of fenugreek seeds, cumin seeds, coriander seeds, black peppercorns, 1 whole red chili they can be round, long or even the Kasmiri type. Grind and add to this mixture then add 1 egg and 1 handful of besan as a binder.. Mix again and add to a hot wok or hot cast iron skillet with 1/4 of either corn, canola vegetable oil added and fry in batches of 3 until they are brown. Drain on paper towel and repeat until there is no more mixture left. This was served with this lovely celery chutney.

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