Ingredients

• 300 g - tender brinjal (preferably small, round variety )
• 2 onions, medium, chopped fine
• 1 to 1/4 tsp - red chilli powder
• 2 tbsp - fried channa dal powder
• 1/4 tsp - ajwain
• 3 cloves - garlic, crushed
• 250 g - besan
• 2 tsp - rice flour
• 1/8 tsp - baking soda
• a pinch - garam masala (optional)
• 1 tsp - very finely chopped, coriander leaves
• oil for deep frying
• salt

How to Make Brinjal Bonda (Brinjal Bajji)

• For Stuffing:
• Heat 2 tsp of oil, add onion pieces, 3/4 tsp red chilli powder, chopped coriander, crushed garlic and salt.
• Fry for 2 mins, add fried chana dal powder and garam masala, mix well.
• Remove and keep aside.
• For Bajji:
• Cut brinjal vertically into four keeping the stem intact.
• Boil them with some salt till they are just soft (but not mashed).
• Drain the water.
• Stuff the brinjals with the onion and dal mix (about a marble size is enough).
• Gently press the four parts together, keep them aside.
• Preparation of batter:
• Mix besan, rice flour, salt, 1/2 tsp of red chilli powder, baking soda and ajwain.
• Mix well and make bajji batter by adding water (it should coat the brinjals nicely).
• Dip stuffed brinjal in batter and deep fry in hot oil, till golden brown in colour.
• Put them on a paper napkin to drain any excess oil.
• Serve hot with tomato sauce, chutney and onion rings.