Mix besan with the spice powders in a bowl. Add 1 tsp oil if required.
Toss the eggplant slices in the spice mix.
Make sure that each slice is coated well with the spice mix. Rest for 10 minutes
Heat a heavy cast iron pan / or any heavy pan and brush with oil
Place the slices and roast till both sides are golden brown.
Notes
Take a brinjal that has less seeds and is fresh.
Traditionally Bhajas are shallow fried in mustard oil. You can use any oil of your choice.
I have used Besan for coating. If you prefer, you can use rice flour.
I used ½ tsp jaggery in my spice mix that gets caramalised on roasting giving the eggplant a dark brown colour and a sweetish tinge which my family loves.
If you prefer a light colour, omit the jaggery powder.