Wash the eggplant nicely.
Cut into thin roundels or any shape you like..( thin long strips)
Rub some salt on cut pieces.
Wash in water and pat dry on kitchen towel before adding to batter.
Mix all the rest of ingredients under batter and make a thick batter.
Heat Mustard oil in a kadhai or pan.
Dip each roundel in batter and fry till light brown on both the sides.
Fry on high heat first then on medium to lower heat for a crispy outer covering and soft inside.
Serve hot with your favourite chutney or as a side with dal rice.