1 large brinjal sliced(1 brinjal makes about 8/9 slices), 1 cup chickpea flour (besan), 1 cup fine semolina, 2 tspn cumin-coriander powder mix, 1 tspn chilli powder, 2 tspn salt, 2 tspn powdered sugar, 1/2 tspn Hing (asafoetida), 1/2 tspn turmeric powder. Increase the spice and chilli level according to taste.
1. Slice the Brinjal into thick slices and drop them in a large bowl of lightly salted water. This will keep the brinjal from discolouring.
2.Mix all the above ingredients and check the taste. Add more salt or spices if needed.
3 Heat a tawa (Skillet) and coat it generously with oil.
4. Thickly coat the brinjal slices one at a time in the besan mixture and place on the tawa. Shallow fry only 4 slices at a time. Cover the slices with a lid so the brinjal cooks through and through. Turn them once over . Now do not cover. Remove them onto a plate. They are ready to eat. If making them for guests you can prepare them ahead and only pop them into a moderate oven for 5 mins before serving.
5. Garnish with chopped coriander and serve on a bed of crisp shredded cabbage leaves