Madrasi Cutlets (Stuffed Eggplant Slices)

Ingredients

• 1/2 pound Fresh prawns (cleaned and minced) (Original specifies 'Kolmi' (prawns) or 'Ambar'. Use fresh prawns.)
• 1/2 pound Onions (finely chopped) (Original specifies '0.5 seer'.)
• 1 cup Fresh coriander leaves (chopped) (Estimated from 'leaves of 3 bunches'.)
• 4 whole Large green chilies
• 1 1/2 tablespoons Tamarind paste (seedless) (Original specifies '2 tolas'.)
• 2 large cloves Garlic cloves
• 1 whole Large eggplant (long and thick) (Choose a large, seedless variety suitable for stuffing.)
• 1 teaspoon Black pepper powder (Flat teaspoon.)
• 1 teaspoon Turmeric powder (Flat teaspoon.)
• 1 teaspoon Coriander-Cumin powder (Dhana-Jiru) (Flat teaspoon.)
• 4 tablespoons Ghee (Original specifies 'navtank' (approx 2 oz) for cooking filling. Plus extra for frying.)
• 1 teaspoon Salt (Plus extra for cleaning prawns.)
• 1 tablespoon Rice flour (For cleaning prawns.)
• 1/2 cup Water (Original specifies 'half pasher'.)
• 1 cup Breadcrumbs (Quantity estimated for coating.)
• 2 whole Eggs (For coating.)

Instructions

1. 1Clean the prawns thoroughly. Apply salt and let them sit for 25 minutes. Then apply rice flour, wash them clean, and wipe completely dry with a cloth. Chop or mince the prawns very finely.
2. 2Wash the coriander leaves and green chilies, dry them, and chop them finely. Peel and crush the garlic cloves. Peel the onions and chop them very finely.
3. 3Heat 4 tablespoons of ghee in a pan. Fry the chopped onions until red. Add half of the spice powders (pepper, turmeric, coriander-cumin) and fry briefly. Add the minced prawns and the tamarind (which should be ground to a paste beforehand). Pour in 1/2 cup of water and add 1 flat teaspoon of salt. Cover and cook over low heat (originally 'on embers'), stirring occasionally, until the mixture is completely dry. Remove from heat and let it cool.
4. 4Cut a small slice from the bottom of the eggplant to create an opening. Using a knife or the handle of a spoon, carefully scoop out the inside flesh, leaving a shell about 3/4 inch thick. Stuff the hollow eggplant tightly with the cooled prawn mixture. Place the cut bottom slice back onto the opening to seal it, securing it with three small wooden sticks (toothpicks) inserted vertically. Peel the skin off the eggplant thinly with a sharp knife.
5. 5Fill a deep pot about three-quarters full with water and bring it to a vigorous boil. Place a copper or metal colander/sieve over the pot. Place the stuffed eggplant in the colander and cover it with an inverted lid. Steam until the eggplant is slightly cooked but not mushy (it should remain firm enough to slice). Remove and let it cool completely.
6. 6Once the eggplant is cold and firm, use a sharp knife to slice it cleanly into rounds about 3/4 inch thick. Press breadcrumbs firmly onto both flat sides and the outer edges of each slice. Beat the eggs in a bowl. Dip each breaded slice into the beaten egg, then fry in hot ghee over low heat until golden, crispy, and delicious.