Prawn and Brinjal Cutlets

For the Brinjal Outer Coating

• Apply some oil over the Eggplant and have it roasted on the tawa (This method is similar to that of the bharta in the local cuisine).
• Boil a big potato and grate it.
• Peel the skin of the eggplant and then mix the item with the grated potato.
• Add salt and coriander leaves for taste.

For the Masala

• Take some oil in a pan and add garam masala, peppercorns, cinnamon and dried red chilies to it.
• Fry the ingredients and then grind them together in a paste. Avoid adding too much water.

For the Prawn Fillings

• Take some oil in a pan and add chopped onions.
• When the onions turn golden brown add the required amount of the ginger-garlic paste.
• Add coriander powder and jeera.
• Add fresh prawns.
• Add the masala you had made above.
• As the mixture cools, make small balls.

For the Cutlets:

• Coat the prawn balls from above with the eggplant mixture and make cutlets.
• Coat the balls with rice and shallow fry them. Serve hot.

Trivia

Eggplants are often referred to as vegetables, but they are berries in reality.