Prawn and Brinjal Cutlets
For the Coating :
For the Masala :
coconut, properly grated
For the prawn filling :
cup of cleaned prawns
big onions, properly cut
tablespoon of a paste made out of ginger, garlic, chilies, coriander leaves and pudina
teaspoon of coriander powder
teaspoon of jeera powder
cup of coriander leaves, finely chopped
oil for frying purposes
salt to add some taste
some rice flour for coating purposes
How to Make 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.
Eggplants are often referred to as vegetables, but they are berries in reality.