Mirchi and Brinjal Bajji

Ingredients:

6 light green chillies (used for bajjis)

5 medium purple brinjals

1 cup besan powder

1/2 tsp baking powder

1 tsp red chilly powder

1 tbsp tamarind paste

1 tbsp ajwain seeds

1 small onion, finely chopped

1/2 small tomato, finely chopped

1/4 bunch coriander, finely chopped

2 tbsp lime juice

oil, as needed for deep frying

salt, as required

Method:

1. Wash the light green chillies and boil them in water for 10 minutes to cook them a little. After boiling, cut them vertically on one side without completely halving it and then make a cut horizontally thus making a T shaped cut. The T shaped cut helps in putting the stuffing inside the chilli easily.

2. Mix tamarind paste and ajwain seeds. Add little water if required.

3. Stuff the cut green chillies with the above paste.

4. In a bowl mix together besan, chilly powder, salt and baking powder with some water. The besan should be flowy like dosa batter, not too thick not too thin.

5. In a pan heat the oil for deep frying. After the oil gets heated, slip the stuffed green chilly into the bowl with besan mixture, coat it completely with besan and drop it smoothly into the oil.

6. Fry the green chillies till they are golden brown. Repeat it with the rest of the chillies. Do not overcrowd the oil pan, it will result in reducing the heat of the oil and the bajji's wouldn't fry properly.

7. I had some besan mixture left over, so I quickly chopped the brinjals into half inch thick round slices, dipped them in besan and fried them in oil.

8. Mix the finely chopped onion, tomato, salt, coriander and lime juice in a separate bowl. Slit the fried bajji's vertically and stuff it with the above mixture.

Enjoy them hot with some tea.