In a mixing bowl, add besan, hing, turmeric powder, coriander powder, cumin powder, salt, garam masala, red chilli powder, dry mango powder, chopped coriander leaves and chopped green garlic leaves. Mix well. The dry masala is ready.
Wash and clean brinjal. Wipe it dry and cut it into medium-thickness slices of about 1 cm thickness.
Take each slice of brinjal and place it over dry masala such that the brinjal slices are evenly coated.
Cover and rest slices for only 10 minutes, so masala is easily absorbed in slices.
Heat nonstick tawa put oil, and arrange masala-coated brinjal slices on the tawa.
Fry on medium heat, once the base turns firm and golden in color, flip and cook on another side.
Flip a couple of times and evenly cook on both sides till both sides are golden in color.
Remove brinjal slices and place them on the dish
Garnish with chopped coriander leaves and green garlic.
Serve it hot with dal and rice.