KEERAI CUTLET (Amaranth leaves)

INGREDIENTS:
Amaranth leaves (Mulaikeerai)  A bunch
Bengal gram  1/2 cup
Big onion 1
Green chillies 2 or 3
Garam masala powder 1/2 tsp
Tea Rusk 200 gms.
Salt
PREPARATION METHOD:
Wash the leaves well and cut it.
Wash bengal gram and add sufficient water for cooking.
Pressure cook bengal gram and leaves and remove excess water.
Now smash the bengal gram and leaves and mix them.
Add finely chopped onions, salt and garam masala powder.
Dry grind green chillies and mix it with the batter.
Mix the batter well and make lemon sized balls.
Powder the rusk.
Roll the balls in the rusk powder and flatten them.
Add the cutlets to a hot non stick pan.
Cook in medium heat with a generous sprinkle of oil on both sides.
Flip the cutlets gently and cook.
This consumes little more time for cooking but healthy and tasty.
Serve hot with tomato ketch up.