1. Cut brinjals into ½ cm thick slices.
2. Place in acollander and sprinkle with ½ tsp salt.
3. Leave to drain for 15 minutes.
4. Place the brinjal slices on a cloth napkin and press gently to remove excess moisture.
5. Mix all the powders with salt to taste and ginger-garlic paste.
6. Add little water and make a thick paste.
7. Apply the paste on both sides of brinjal slices.
8. Roll the slices in rawa and deep fry in moderately hot oil till golden brown.
9. Drain on kitchen paper and serve hot as a snack or a starter.

Serves: 3 to 4