|Gram flour||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Turmeric powder||1⁄2 Teaspoon|
|Red chili powder||5 Teaspoon|
|Ajwain||5 Teaspoon (Tymol Seeds)|
|Salt||1 Teaspoon (Or To Taste)|
1. Take besan in a large bowl and add water gradually and mix till the batter is of a pouring consistency. Add salt, ajwain, red chili and turmeric powder and mix well. Beat the batter well with a spoon.
2. Cut egg plant to thin slices. Cut onion into slices. Wash about 10 large spinach leaves.
3. Heat half a cup of oil in a deep frying pan. Dip the egg plant slices, onion and spinach leaves in the batter and one by one deep fry these.
4. Remove from pan keep on a paper towel to soak the oil. Serve hot with mint chutney or tomato sauce.