|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Fenugreek seeds||8 (Whole Ones)|
|Fennel seeds||1⁄2 Teaspoon (Whole Ones)|
|Cumin seeds||1⁄4 Teaspoon (Whole Ones)|
|Kalonji||1⁄2 Teaspoon (Black Onion Seeds, If Available)|
|Eggplants||4 Small (Oval Shaped, 4 Inches Long)|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1 Dash (Or If Desired)|
|Lemon juice||1 Tablespoon|
Put 1 1/2 to 2 inches of oil in a wok, karhai, or skillet and heat on medium heat.
Measure out fenugreek, fennel, cumin, and onion seeds and keep handy.
Wash and wipe the eggplants (leave them unpeeled), and slice lengthwise into flat, 1/8-1/6-inch slices.
When the oil is heated, put in all the seeds.
When they change color or begin to pop (5 to 10 seconds), put in the sliced eggplant pieces—only as many as your utensil will hold in one layer.
Fry to a golden brown on both sides.
Drain on paper towels and sprinkle with salt, black pepper, cayenne, and lemon juice.
To serve: Serve each batch hot, as soon as it is seasoned.
The eggplant should be slightly crunchy.
This is really a side dish which should never be the only vegetable at a meal.
Serve it along with Carrots and Peas with Ginger and Chinese Parsley or cauliflower as an accompaniment to any meat, chicken, or fish.
You can also use it as a garnish for baked fish or a chicken roast by arranging the slices, petal-like around a platter.