For the brinjal outer coating
Apply little oil over the full brinjal and roast it on the tawa. (like how you make bharta).Boil one big potato. Grate it.
Peel the brinjal skin and mix the brinjal and grated potato.Add coriander leaves and salt to taste.
For the masala
In a pan, take some oil. Add cinnamon, peppercorns, bay leaves, cloves (ie. garam masala) and dried red chillies.Add long cut onions. Add grated coconut. Fry all the ingredients well.Grind this into a course paste. Avoid adding much water. Keep it dry.
For the prawns filling
In a pan, take some oil. Add finely chopped onions. Make it golden brown. Add (ginger-garlic-green chillies-pudina-coriander leaves) paste – 2-3 tbsp.Add jeera and coriander powder.Add the fresh prawns. Add the masala 2) salt to taste and coriander leaves.Once this mixture has cooled down make small balls.
To prepare the cutlet
Coat the prawns balls with the brinjal mixture 1) and make the cutlets. Coat it with rice flour and shallow fry it