Life often throws unexpected challenges our way, and one such challenge came when a family member was recommended an oil-free, grain-free, and low-fat diet. A few years ago, if someone had told me to follow such a regimen, I would have preferred taking medicine over making drastic changes to my diet. But little did I know the transformative power of a Whole Food Plant-Based (WFPB) lifestyle.
Switching to a WFPB diet not only gave me energy but also the willpower to accept and execute this seemingly daunting challenge. My husband faced specific restrictions—no nuts, no grains, and only occasional millet consumption. The focus was on easily digestible vegetables, and spices were to be kept minimal.
For this recipe, I selected raw banana, mushrooms, small snack gourd, and a touch of cauliflower as the base vegetables. To meet the low-spice requirement, I used coriander and cumin powders, along with a mild variety of chili for a hint of heat. To enhance the flavor and add vibrancy, I prepared a coarsely ground chutney with fresh mint and coriander. This chutney added a refreshing zing that perfectly complemented the cutlets.
The next challenge was achieving a crispy coating for the cutlets without using the usual options like semolina, rice flour, or breadcrumbs. That’s when raw banana flour came to the rescue. Not only did it absorb the excess moisture from the vegetables, but it also worked wonderfully as a substitute for breadcrumbs, giving the cutlets a crisp exterior and a soft, flavorful interior.
To complete the dish, I paired the cutlets with the mint-coriander chutney and a clean, homemade tomato sauce. The chutney brought a fresh, herby burst of flavor, while the tomato sauce added a sweet-tangy balance to every bite. Together, they turned the cutlets into a delightful and wholesome meal.
Cooking these cutlets on a slow flame is crucial to ensure even crispness on the outside without over-drying the inside.
This journey taught me that even the most restrictive diets can spark creativity and lead to delicious discoveries. The cutlets turned out to be a wholesome, satisfying dish that catered perfectly to the dietary requirements while delighting the palate. Challenges like these remind us that healthy eating isn’t about deprivation—it’s about innovation. And with the right mindset, every challenge becomes an opportunity to thrive.
Recipe: Veggie-Rich Oil-Free Cutlets
These wholesome cutlets are packed with veggies and made without oil, grains, or nuts, making them perfect for a healthy, satisfying meal.
Ingredients
- 2 medium-sized raw bananas
- 1/2 cup finely chopped cauliflower
- 1/2 cup finely chopped snake gourd
- 1/2 cup finely chopped mushrooms
- 1/2 cup green peas
- 1/2 cup spinach
- 1-inch ginger
- 2 green chillies
- 1 tsp cumin and coriander powder
- Salt, to taste
- Banana flour (for coating)
Method
- Steam the Bananas: Steam raw bananas with the peel on for 10 minutes. Once done, peel and mash them while still hot.
- Prepare the Masala: Coarsely grind green peas, spinach, ginger, and green chilies together to make a flavorful masala.
- Combine the Ingredients: In a large bowl or thali, mix the finely chopped cauliflower, snake gourd, and mushrooms. Add the ground masala, mashed bananas, salt, and cumin-coriander powder. Combine everything well.
- Shape the Cutlets: Form the mixture into small patties and coat them with banana flour for a crispy finish.
- Cook on Tava: Heat a tava on medium-low heat. Place the cutlets on the tava, cover with a lid, and let them cook slowly. This will help soften the veggies while achieving a crispy crust. Flip the cutlets and cook on low heat until golden and done.
Serving Suggestions
Serve these cutlets with a refreshing mint-coriander chutney and clean tomato ketchup for a complete, flavorful meal.
Tips
- Banana flour works like breadcrumbs, absorbing excess moisture and creating a crispy coating.
- Add soaked pumpkin or sunflower seeds for a touch of healthy fats.
- Steam bananas with the peel intact for easy peeling and better texture.
- Store leftover cutlets in the freezer for a quick, ready-to-cook meal anytime.
Enjoy these nutrient-dense, veggie-rich cutlets and feel good about every bite! Share this recipe and spread the joy of healthy eating. 😊