Step 1

For the cutletsCombine all the ingredients in a deep bowl and mix well.Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round, flat cutlets.Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.Cook each cutlet, using ¼ tsp of oil, till they turn golden brown in colour from both the sides. Keep aside.

Step 2

For the moong mixtureHeat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute.Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the sprouted moong, chilli powder, garam masala, salt and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally.Divide the mixture into 2 equal portions and keep aside

Step 3

How to proceedHeat a sizzler plate over an open flame till it is red hot.Pour ¼ cup of the tomato gravy evenly all over the plate.Place a portion of the moong mixture on one side of the plate.Place ½ of the vegetable mixture on the other side of the plate.Place 4 cutlets in the centre of the plate and finally pour the remaining ¼ cup of the tomato gravy evenly over it.Repeat steps 1 to 5 to make 1 more sizzler.Serve immediately.