Eggplant Pakora

1 big round purple eggplant (cut into thin slices)
150 grams (5 ozs.) chickpea flour
1.5 t. salt
1.5 t. sugar
1 t. turmeric
1 t. ground chili powder or ground pepper
1 t. coriander powder
1 pinch Hing or asafetida
enough water to make the batter into a yogurt texture

Cut the eggplant into thin slices and smear them with a little turmeric and salt so the taste of eggplant remains. According to the herbal science, unless this formula is used eggplant may not be very beneficial to the health.

Make the batter from chickpea flour mixed with all the dry ingredients and water. The texture should be similar to nonfat yogurt. The secret is that it should be mixed well for about 5 minutes, so the taste of Besan will improve. Dip the eggplant pieces in the batter and deep-fry them in the hot ghee or oil. When they are almond brown, take them out and offer them hot to the Lord.