Stuffed Brinjals

Ingredients	For 4	For 100
Brinjals	225gms	5.6 kg (50)
Filling:
Potatoes	115gms	2.8kg
Peas	115gms	2.8kg
Carrots	115gms	2.8kg
Onions	55gms	1.36kg
Green chillies	5gms	115gms
Coating:
Bengal gram flour	55gms	455gms
Base:
Potatoes	225gms	5.65gms
Butter	15gms	340gms
Garnish:
Tomatoes	10gms	225gms
Fat to fry (absorption)	30gms	340gms
Salt	to taste	100gms

Parboil brinjals. Cut into two, lengthwise. Scoop out centre. Dice vegetables and onions. Shell peas. Chop green chillies. Boil vegetables and chillies in just enough water to cook. Add salt. Heat a little fat. Saute scooped centres of brinjals. Add vegetables and mix well. Stuff the brinjals with filling. Prepare a batter with gram flour and water. Add salt. Coat the brinjals and deep fry. Remove and drain. Boil and mash potatoes. Pipe a border of mashed potatoes on a flat dish. Arrange brinjals in the centre. Decorate with strips of tomatoes.