Prepare the Eggplant:

• Wash and dry the eggplant.

• Slice the eggplant thinly.

• Sprinkle salt over the sliced eggplant and set aside.

Prepare the Batter:

• In a bowl, add 1 cup of besan (gram flour).

• Add 1 egg.

• Add a little less than 1/2 teaspoon of turmeric powder and chili powder.

• Add 1/4 teaspoon of baking powder and a pinch of salt.

• Mix the dry ingredients together.

• Gradually add a little bit of water at a time, mixing by hand until a pudding-like consistency is achieved.

Fry the Eggplant:

• Heat vegetable oil in a pan over low heat.

• Soak each eggplant slice in the batter, ensuring it is well-coated.

• Place the battered eggplant slices into the hot oil.

• Fry until golden brown on one side, then turn over to cook the other side.

• Once the eggplant slices are finished cooking, remove them from the oil and place them on a paper towel to drain excess oil.

Prepare and Fry the Jalapeño (optional):

• Slice the jalapeño into quarters lengthwise.

• Coat the Jalapeño in batter and fry, like the eggplant.

Adjust Batter Consistency (if needed):

• If too much water is added to the batter, add more besan to return to a pudding-like consistency.

Serve:

• Serve the fried eggplant slices hot, with the sliced jalapeño as a garnish or side.