I had around 2 cups leftover rongi to make around 12 cutlets. The rongi should not be runny at all, it should be thick. As the rongi already contains spices, it didn't require any more. Run a potato under water, stick the wet potato in the microwave, cover and cook it for 3 minutes and leave it in the microwave itself for another minute. Remove, peel and mash it. I tore 2 slices of bread, ran it in the chopper for a few seconds. Add it with the mashed potato to the rongi to bind it and shape into cutlets. Heat oil in a pan, shallow fry the cutlets 5-6 at a time, about 2-3 minutes each side on a medium flame. As all the ingredients are already cooked, you don't have to fry it too long.
While the cutlets are frying, grate a carrot, chop some coriander leaves finely and slice an onion and mix them. Squeeze half a lime over it, add some salt and pepper and toss.
I served the cutlets with bread, the salad, tomato ketchup, mango-chilli sauce and tea. The whole process took about 20 minutes. It was a complete meal with a bit of all nutrients -carbohydrates (bread, potatoes, breadcrumbs); proteins (rongi/black eyed beans); vitamins(salad); minerals (spices); fat (oil). This idea should work with left over rajma or kale channe or chhole too.
I'm sending this over to Mallugirl for her Summer Express Cooking Event.