Cut the aubergine into vertical thin slices.
Put the flours and spices in a bowl.
Season with salt.
Mix in enough water to make a thick batter of pouring consistency.
Heat enough oil for deep-frying in a kadai or deep, heavy-based pan to 180 degree C / 350 degree F, or until a cube of bread browns in 30 seconds.
Working in batches, dip each aubergine slice in the batter and then carefully drop into the hot oil.
Deep-fry for about 2 minutes, or until golden brown.
Remove with a slotted spoon and drain on kitchen paper (paper towels).
Serve hot with tamarind and coriander chutney.