Slit buns horizontally keeping lower portion bigger. Shape hollows in lower halves, keeping enough all around. Hold brinjals over direct flame to roast till skin blackens. Wash to scrape off burnt skin. Mash. (Alternately, make slits, dot with butter and microwave till soft. Mash with skin). Heat oil, add chopped onion, fry till tender. Add ginger, garlic and fry further for a minute. Add brinjal pulp, stir. Add garam masala, salt, pepper and simmer till thick or oil oozes from bubbles. Add bun scraping, stir. cool. Mix salt in potatoes. Keep aside. To Serve Fill each hollow with brinjal mixture. Cover and seal with a layer of potato mixture, spread to the edge of bun. Roast on a greased, hot griddle, potato side down, till golden. Remove and turn carefully with a spatula. Place over potato, a slice each of onion, tomato, capsicum and cucumber. Garnish with grated paneer. Dot with ketchup. Place upper half of bun. Brush with butter. Bake till warm. Serve hot with french fries, and sauce and for chilled cola. Making time: 30 mins Serves: 6 persons
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 304 (23%)|
|Amt Per Serving||% DV|
|Total Fat 33.8g||45 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 15.1mg||5 %|
|Sodium 2195.7mg||76 %|
|Potassium 849.5mg||22 %|
|Total Carbohydrate 217.7g||64 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 206.4g|
|Protein 43.6g||62 %|
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Calories per serving: 1343
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