350 g
eggplant (purple brinjal)
1 tbs
mustard oil
1 ts
coriander powder
1/2 ts
turmeric powder
1 ts
kashmiri chili powder
1 tbs
chickpeas flour (besan)
1/2 tbs
rice flour
1 tbs
corn flour
2 ts
lemon juice
salt to taste
3 tbs
water
2 ts
mustard oil for greasing