2 nos. Large Brinjals (thickly sliced)
For frying Fortune Refined Oil
2 tbsp Amul Butter
50 gm French Beans (minced)
100 gm Carrots (minced)
300 gm Button Mushrooms (minced)
3 nos. Potatoes (boiled, peeled and grated)
100 gm Amul Paneer (grated)
To taste Salt
To taste Ramdev Black Pepper powder
2 tbsp Ginger (finely chopped)
2 tbsp Garlic (finely chopped)
1 tbsp Green Chillies (finely chopped)
2 nos. Onions (finely chopped)
4 stalks Spring Onions (finely chopped)
1 nos. Green Capsicum (finely chopped)
1 nos. Red Capsicum (finely chopped)
1 nos. Yellow Capsicum (finely chopped)
6 nos. Large Tomatoes (grilled on a flame, peeled and finely chopped)
200 ml Tomato Puree
1 tbsp White vinegar
1 tbsp Ajwain
½ tbsp Ramdev Red Chilli powder
1 tsp Ramdev Cumin Coriander powder
4 nos. Eggs (beaten)
8 tbsp Breadcrumbs
6 sprigs Fresh Coriander
Method 1. Heat oil in a kadhai and deep fry sliced brinjal till golden and cooked. Remove, drain onto absorbent paper and cut out a circle in the middle of each slice. Keep aside.
2. Heat 1 tbsp butter in a pan, add beans, carrots and mushrooms and sauté till done. Mix in potatoes and paneer and season with salt and pepper. Stuff into prepared brinjal rings and keep aside.
3. Heat remaining butter and add ginger, garlic and green chillies. Sauté for a few seconds then add onions and spring onions and sauté till tanslucent.
4. Mix in all three capsicums, grilled tomato and tomato puree and cook till done.
5. Add white vinegar, ajwain, red chilli powder, cumin-coriander powder and cook for 5 more minutes. Keep simmering.
6. Heat oil in the kadhai again. Dip stuffed brinjal rings in beaten egg, coat with breadcrumbs and deep-fry till crisp. Remove and drain on absorbent paper.
7. To serve, arrange fried brinjal rings on a plate and spoon tomato mixture on each ring. Garnish with coriander sprigs and serve hot.