Recipe from Bangladesh
2 medium eggplants
2 cups plain flour
1/2 tablespoon red chilli powder
2 tablespoons gram flour powder
Salt, to taste
Oil, for frying
Cut eggplant into slices.
Mix flour, red chilli powder, gram flour powder, and salt. Stir in liquid to form a thin batter.
Heat oil over medium-high in a deep frying pan. Dip eggplant slices in the batter, and carefully place
in the hot oil.
Ladle oil over the eggplant from time to time, frying until golden colour.
Remove fried eggplant, drain on a paper towel. Cover with foil to keep warm while you fry the next batch. Serve hot.