Baiganee

Wash and slice the baigan or eggplant in ¼” slices. Pat the slices dry with a clean towel. Mix the flour, salt and black pepper in a flat tray and coat with the seasoned flour. Set aside.

For split peas batter:

Mix split peas powder and all other dry ingredients. Add enough water to make a thick batter.

Heat oil in large heavy pot. In order to test the batter, drop a teaspoonful and cook until slightly brown. Drain and break open. (If too dry, add more water to mixture. if batter is thin add more flour).

Pat split peas batter on both sides of the baigan. Fry in hot oil until cooked on both sides. Drain on kitchen paper. Serve cool.