1/2 cup black-eyed beans
1/2 cup lima beans
1/2 cup mixed-vegetables curry
1 tsp salt
1 tsp garam masala
1/2 tsp chili powder
2 tbsp bread crumbs
2-4 tbsp oil or butter for baking cutlets

Multi-Grain Cutlets

1. Soak the black-eyed beans and lima beans for 1 hour and cook well.
2. Grind the cooked beans to the consistency of a paste.
3. Prepare the mixed-vegetable curry as usual. Left over curries can also be used instead.
4. Mix the vegetable curry with the beans paste prepared before and add chili powder, garam masala and salt.
5. Make small balls out of the above mixture. Flatten the balls and smear bread crumbs on both sides.
6. Bake the cutlets on a non-stick pan with oil and butter till golden brown. Serve hot with mint chutney and sauce
7. Note: These cutlets are good for those people who have gas problems and are allergic to potatoes
   Serves: 6
   Preparation time: 20 minutes