Deep fry Crispy Eggplant

Ingredients:

200g of eggplant with skin ( striped)
5 bird's eye chillies ( chopped)

2 tbsp tapioca flour, 2 tbsp plain flour, half tsp salt
1 tbssp cooking oil, 1 tbsp bottled curry powder
1/4 tsp bicarbonate of soda, 1/2 tsp baking powder
4-5 tbsp water

Steps:

Combine the batter ingredient , then add in eggplants and chopped bird's eye chillies, mix well

Heat up oil, deep-fry eggplants over high heat until golden brown and crispy. Dish up , drain well and serve hot.