|Round brinjal||12 (Medium Sized)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Bread crumbs||1⁄2 Cup (8 tbs) (Adjust Quantity To Roll)|
|Gram flour||3⁄4 Cup (12 tbs)|
|Chili powder||To Taste|
|Water||1⁄2 Cup (8 tbs)|
Remove stems from brinjals and cut each into two halves.
Scoop out the centre portion leaving a 1/4 inch thick wall.
Rub inside of the brinjals with salt.
Arrange all the halves upside down on a sieve; steam cook on boiling water for 10 to 15 minutes.
Remove sieve from fire.
Let the halves cool.
Prepare stuffing according to the recipe.
Stuff brinjal halves with the stuffing.
Flatten the top surface; apply batter and dip the surface in bread crumbs.
Fry brinjals in a frying pan using as much oil as desired.
Let the crumb side go down first while frying.
When it is brown, put 1/4 teaspoon oil on the top of brinjals and turn.
Fry the other side for half a minute only.
Brinjals may be baked in the oven.
Arrange brinjals on a well greased baking tray (let crumb side go down).
Grease the tops of brinjals.
Bake in moderate oven for 15 to 20 minutes until crumbs side is brown.