Eggplant – 1 number, large
Besan/ chickpea flour – 1/2 cup
Rava – 1tbsp
Red chilly powder – 1 tsp
Salt – 1 tsp
Fennel seeds – 1/2 tsp
Ajwain powder – a pinch
Cumin seeds – 1 tsp
Curry leaf – 4-5 numbers, chopped
Divide the eggplant lengthwise into 2 & cut each part into slices 1/4″ thick. Rinse the eggplant slices in water.
Mix together the besan, rava, chilly powder, salt, powdeed ajwain, cumin & fennel seeds. Dip each moist eggplant slice into this mixture & coat well with a spoon.
Heat the oil & fry the eggplant slices in small batches till crispy & well browned.
Drain on papar towels & serve hot.