In a bowl, combine the chickpea flour, bicarb soda, spices, salt and pepper. Gradually add water and whisk until you get a thick paste.
Heat the oil in a large saucepan over medium heat. When hot dip the eggplant slices in the batter then place in the oil. Cook for a few seconds until brown. Remove with a slotted spoon then drain on a paper towel and serve hot with the sauce.
Mint and Coriander Sauce: Prepare the sauce by mixing the coriander, mint, cumin, curry, ginger, lemon juice, natural yoghurt, salt and pepper. Keep refrigerated.