Mix the nigella seed, baking soda, turmeric powder, salt and sugar with the chickpea flour. Gradually add 60 milliliters of water and mix to a smooth, thick batter.

Meanwhile, heat the oil in a frying pan over medium heat to 175°C.

Roll the aubergine slices in the batter and fry them in batches for 5-7 minutes until golden brown and cooked through. Remove them from the oil with a slotted spoon and drain on kitchen paper.

Serve the aubergine fritters with the kasundi (mango mustard sauce) or tomato ketchup or just enjoy it with a cup of chai.