- 4 Eggplants (the round variety)
- Pea Besan 1 cup
- Chillies Powder 1/4 tsp
- Garlic paste 1 tsp
- Tumeric powder (pinch of)
- Wash the eggplant and slice it into round circles.
- Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste.
- Dip the sliced eggplants into the pea besan mixture and coat both sides.
- Heat oil and fry the coated eggplants untill golden brown on medium heat.
- Serve with chutney and tea