Mix the "A" ingredients well to make the batter and dredge the eggplant.
Heat the oil to 180℃ and fry Step 2's eggplant. When the outsides are crispy and the eggplant has cooked through, they're ready.
Story Behind this Recipe
This is a dish made often in Nepal. Depending on the region, your flour may be different.
It's okay if the eggplant isn't completely coated in flour. If you have leftover batter, you can use it to fry up other vegetables as well. This time, I used a large green eggplant, but you can use regular eggplants or even western eggplants. If using a regular eggplant, cut into rounds.