Masala Vada

Soak Chana dal for 2-4 hours.The dal will double its size. Drain it
Grind it without water, in 3 batch, paste, coarse and fine
To it add finely chopped onion, green chilli, 1tsp grated coconut, grate ginginer, chopped curry leaves and salt. Make into small flat balls and deep fry in batch till light brown at 375F for 6-8 min

Stuffed Eggplant

Eggplants : 12 small
Coconut : 4 tbsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Coriander Seeds : 1.5 tsp
Dried Red Chillies : 4
Methi seeds : 1/2 tsp
tamarind 
jaggery
salt

Dry roast the coriander seeds, chana dal, urad dal, red chillies & methi.

cool and grind it with tamarind,jaggery,salt & cocunut to thick paste.

Cross the egg plant & stiff with paste.

Heat 2tsp oil in a pan and add the stuffed eggplants.

Then add any remaining ground masala and little water to it. Cover with a lid and let it cook completely.