Paneer stuffed Brinjal

A very tasty vegetarian starter. But I am sure that 'pucca' non vegetarian will also love it.

Ingredients :

1. Brinjal (thick slices)- 4 slices
2. Oil
3. Salt to taste
4. Egg (beaten)- 2 large
5. All purpose flour (maida)- 1/2 cup
6. Bread crumb- 2 cup
7. Tomato (chopped)- 1 medium
8. Onion (chopped)- 1 medium
9. Garlic (chopped)- 4 to 5 cloves
10. Sugar- 2 to 3 tsp
11. Butter- 1 tbs
12. Beans (finely chopped)- 1/2 cup
13. Carrot (chopped)- 1/2 cup
14. Potato (boiled and chopped)- 1 cup
15. Green chilly (chopped)- 2
16. Paneer (grated)- 1 cup
17. Capsicum (chopped)- 1/2 cup
18. Vinegar- 2 tbs
19. Ajwain- 1/2 tsp
20. Black pepper powder- 1 tsp

Procedure :

First marinate the brinjal slices with salt for 15 minutes and then fry them in a flat surface pan till they turn dark brown from both the side. Remove them and keep on a paper napkin to remove excess oil. Next heat a pan and add butter to it. Now add capsicum,carrot, beans to it. Cook it for 5 minutes and add potato, paneer, ajwain, vinegar, pepper and salt to taste. Cook till the vegetables are a little tender. Now scoop (make a large hole so that you can stuff more paneer mixture) the middle portion of the brinjal slices carefully and stuff with the paneer mixture. Keep it aside for 10 minutes.Now prepare the chutney. Heat 1 tbs oil in kadhai and add onion, garlic, green chilly and tomato to it. Cover it. Cook for 5 minutes and add 1/4 tsp salt, one pinch of turmeric powder (optional) and sugar to it. Mix well and cook till it becomes thick. Now heat oil in a deep bottom pan to deep fry the brinjal. Dip the brinjal slices in maida first and then in the beaten egg and roll it in the bread crumbs. Deep fry them over low flame till they turn golden brown. Remove excess oil and keep it in a service plate. Decorate it with 1 tbs of tomato chutney on top of it.