Ingredients

• 6 tbsp gram flour (chickpea flour)
• 3 tsp rice flour
• ½ tsp red chilli powder
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp dried mango powder
• salt, to taste
• 180ml/6fl oz cold water
• 2 medium aubergines, washed and cut into 0.5cm/¼in rounds
• vegetable oil, for frying
• 15 fresh curry leaves, to garnish (optional)

Preparation method

1. Place the gram flour, rice flour, chilli powder, ground cumin, ground coriander and mango powder into a bowl. Season, to taste, with salt.
2. Gradually add the cold water in a thin stream, whisking continuously to form a batter with the consistency of single cream.
3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
4. Dip the aubergine rounds into the batter one by one and carefully lower them into the hot oil in batches. Fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and completely cooked through. Remove from the oil with a slotted spoon and set aside to drain on kitchen paper. Keep warm on a hot plate. Repeat the process with the remaining aubergines.
5. Heat one tablespoon of the oil in a separate frying pan over a medium heat. When the oil is hot, add the curry leaves and fry for 1-2 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper, then sprinkle with a pinch of salt.
6. To serve, divide the spiced aubergines among six serving plates and garnish with the curry leaves.