2 medium aubergines (eggplants), washed and cut into 1/4-inch rounds
Kosher salt, as needed
6 tablespoons gram flour (chickpea flour)
3 teaspoons rice flour
1/2 teaspoon red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoons dried mango powder*
6 ounces cold water
1 tablespoon vegetable oil, plus more for frying, divided
15 fresh curry leaves, to garnish, optional**
*Can be found at specialty Asian markets. **Can be found at specialty Indian markets. Once the aubergine is soft all the way through, it is done. Serve this dish as soon as possible, as the batter will soften otherwise. This makes a great snack with drinks - dip the aubergines in a coconut or coriander chutney.
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