DIRECTIONS

1.Sift besan, rice flour, salt, sugar, turmeric powder, and Kashmiri red chilli powder through a strainer into a mixing bowl. Add water in the given proportion, and beat it to a smooth and lump-free batter.
2.Using a knife or a slicer, cut brinjal lengthwise to 3-mm thin slices. The slices should neither be too thick nor too thin. Slice uniformly to ensure even cooking.
3.Coat the sliced onions with ½ tsp each of salt and sugar. Spread the slices over a strainer. The salt and sugar will help draw moisture out from the brinjal. This step, while seasoning the brinjal, also helps keep the beguni crisp longer.
4.Using a tissue, dab the brinjal slices to soak up any excess moisture.
5.Heat mustard oil in a kadai for deep-frying. Wait until the oil starts smoking, turns pale yellow, and the smell of raw mustard oil is gone (this will take some time because of the sheer quantity of oil).
6.Once the oil is well heated (that is, it has reached a temperature of ~190°C), dip a brinjal slice in the batter. Shake off the excess and gently lower it into the oil. Wait for 5 seconds and then flip it. Fry both sides evenly on medium heat for about 4 minutes.
7.Once uniformly golden in colour, remove from oil and serve hot with a sprinkling of black salt.