Oil, for shallow frying
1 large round eggplant
Wash the eggplant, cut off the stalk and cut into slices and as you slice the eggplant, put the slices in a bowl of salted water (enough water to cover all the slices and 1/2 tsp salt dissolved in it). This will prevent any discoloration off the slices.
Let it stand in the salted water till you make the batter.
For the batter:
1 cup chickpea flour / besan
1/4 tsp turmeric powder
1/3 -1/2 tsp red chilly powder
1/4 tsp. carom seeds / ajwain
Salt, to taste
A little water
Place all the dry ingredients in a bowl and gradually add water to make a smooth batter without any lumps. The batter shouldn’t be too think and neither should it be too thin. It should coat the back of a spoon when you dip it in.
Heat some oil in a pan. Dip the slices into the batter and carefully place them on the pan. Let them cook on a medium flame till they are a nice golden brown.
Turn the slices over and brown the other side as well.
Drain on some absorbent paper towels to get rid of the excess oil.