First cut the eggplant in rectangular about 7cm X 5cm and about 5mm thick. Sprinkle a pinch of salt and turmeric on top of the eggplant pieces. Coat every piece with turmeric, and this prevents oxidised the eggplant.
In a mixing bowl put Gram flour, salt and all the spices. Mix everything.
Add ginger-garlic paste and slowly add water to make a smooth batter.
Beat the batter energetically for a few seconds, this helps to inflate the batter when we fry the eggplant.
Put a pan with plenty of oil over medium-high heat.
When it is hot enough take a piece of eggplant, deep it into the batter and drop it into the hot oil. Wait a few seconds and turn over. Lower the heat to medium and fry until golden and crisp. Continue with the other pieces. Do not overload the pan.
Remove them on a paper towel to eliminate excess oil and serve them hot with Mint Chutney.
