Prep The Eggplant: Wash the graffiti eggplants and pat them dry. You can either slice them into rounds or keep them whole if they’re small. Keeping the skin on adds a slight crunch and helps them hold together.

Make The Spice Mix: In a mixing bowl, add the turmeric, red chili powder, coriander powder, ginger-garlic paste, gram flour, and salt. Gradually add water until you get a thick, smooth batter that can coat the eggplant slices well.

Coat The Eggplant: Dip each eggplant slice in the batter, ensuring both sides are well-coated. The gram flour gives a lovely crisp layer that complements the creamy texture of the graffiti eggplant.

Shallow Fry: Heat oil in a non-stick skillet over medium heat. Add the curry leaves to the hot oil for extra flavor, then place the coated eggplant slices in the pan. Shallow fry each side for about 3-4 minutes until they turn golden brown and crispy. Avoid crowding the pan; fry in batches if needed.

Drain And Serve: Once fried, place the eggplants on a paper towel to absorb any excess oil. Serve hot, and enjoy the crispy texture with a squeeze of lemon on top for a tangy twist!