In a bowl, mix gram flour and all the spices. Dry mix is ready.

Wash and pat dry the egg plants.

Cut into 1 cm thick slices.

Drench the slices in gram flour dry mix and place on to a plate.

Allow to sit for 10-15 minutes until the gram flour mix becomes moist with the moisture released from the egg plant.

Heat a few tablespoons of oil on a tawa and place the egg plant slices. Cover with a lid and cook on medium to low for 5-8 minutes until the colour of the egg plant changes from white to translucent.

Remove the lid, turn the flame high and brown the gram flour from both sides.

Serve immediately.

Enjoy!