Marinate the eggplants with salt and half the turmeric powder for 10 minutes. Make a batter of pouring consistency with the besan and all the other ingredients (except oil) with required quantity of water.
Heat oil in a pan. Dip the eggplants in the batter few at a time and deep fry till golden in colour. Drain on a kitchen towel and serve hot along with khichuri (khichdi), tomato sauce or chutney.
