Eggplant and Okra Bajjis(Fritters) with Chili-Garlic Stuffing...FF-TT # 6

This week's entry is sent to me by Savitha. I loved this entry totally,I have tasted brinjal bajji and I quite liked it but never tasted okra bajji and I am quite tempted to make it soon.
A couple of bajjis and a steaming cup of tea,what else can anyone asks for on a cold winter evening?Try this simple yet different and tasty bajjis which are perfect for these winters.The stuffing inside the bajjis makes it even more tastier.

Eggplant and Okra Bajji(Bonda) with Chilli Garlic Stuffing Recipe:
(makes 10+10 bajjis)

Ingredients:
10 baby Eggplants/Brinjals,pick small ones
10 Okra,small ones
Oil,to deep fry

for Batter:
1 1/2 cups Besan/Chickpea flour
3/4 cup Rice flour
1 tsp Red chilli powder
a pinch of Hing
1/4 tsp Baking soda
5 tsp hot Oil
Salt to taste

for Stuffing mixture:
1/2 cup grated dry Coconut
2tsp Daliya/Fried gram
4-5 pods of garlic
7-8 Red chillies
Salt to taste

Method:

• Grind all the items together mentioned under 'for stuffing mixture' to a smooth powder and keep it aside.
• Wash and dry all the Eggplants and Okra well.

• Slit eggplants into 4 quarters without taking out the stem of the eggplant.
• Slit the Okra vertically in the middle.
• Deep fry all the eggplants and okras in the oil until it becomes soft and tender.Drain them on the kitchen towel to remove excess oil.
• Let it cool for sometime and then fill the eggplant and okra with stuffing mixture.

• Mix all the items(mentioned under 'for Batter') well and make it into a smooth paste by adding water.The consistency should be like idly batter consistency and make sure u don't add too much water at once.
• Mean while heat oil for deep frying.
• Hold the tips of okras and stems of eggplants and dip each of them in batter and individually and drop them slowly into hot oil and deep fry them till it becomes golden brown in color on medium flame.

Serve them hot with mint and tamarind chutney.

Serving Suggestion:

• You can slit them in between and stuff with finely chopped onions,grated carrot and coriander.Squeeze a dash of lemon and sprinkle a pinch of salt and serve them.