Directions

1. Slice brinjal into thick slices. It will disintegrate otherwise.
2. Take some thick curd in a shallow bowl. Dip the brinjal slices in it one by one and set aside on a plate.
3. Mix the spice powders. All the spice powders that I used are homemade ones from @mylaporekitchens except asafoetida.
4. No specific ratio - just by eye depending on the quantity of brinjal. Mix together besan, rice flour, red chilli powder, sambar powder, salt and asafoetida.
5. Now take the slices and coat both sides with a good amount of this mixture and leave it aside to marinate. I marinated for about 2 hours. You can do overnight too. Best if left spread out in a plate.
6. Heat a shallow wide Kadai. Add oil. This is to be fried. Add the slices one by one gently and fry both sides on low heat until the brinjal cooks.
7. Serve with rice and rest of the accompaniments. Enjoy. Try it and let us know.