Eggplant fritters

INGREDIENTS : 8 to 10 small indian eggplants , oil for deep fry

FOR MASALA :  1 onions , 1 tsp chilli powder, salt , 1 inch tamarind piece , 1 tsp cumin seeds

FOR BATTER : 11/2 cup besan , 1/2 cup rice flour , salt , 1/2 tsp baking soda

METHOD

.Slit eggplants in the middle 

.Heat 1 tbs oil  in a wide pan , add eggplants , sprinkle salt , cover and cook on low flame for 5 min , then sprinkle 2 tbs of water , again cover and cook for another 5 min

( IT IS VERY IMPORTANT TO SPRIKLE SALT WHILE EGGPLANTS ARE COOKING )

.Let the eggplants cool

.Now for  stuffing , grind together 1 onion chopped , salt , chillipowder , tamarind and cumin seeds , grind to a paste

.Stuff the cooled eggplants with 1 tsp onion masala , and keep aside

.Now make a thick batter combining  , besan ,rice flour , salt and baking soda and  water ( like bajji batter)

.Heat oil for deep frying in a wide pan , dip stuffed eggplant in to batter twice and drop in to hot oil (fry 3 to 4  at a time )

. Fry them on medium low flame until golden

. Sprinkle with chat masala ( optional)

. Let them cool for 5 min before serving