Combine gram flour, rice flour, turmeric powder, red chili powder and salt well in a mixing bowl.
Then sift the flour mixture through a strainer.
Gradually add water and whisk until you get a lump free smooth batter. Then set aside.
Cut the eggplants in thin slices(approx 3 mm).
Rub salt and sugar well and spread them on a plate and keep aside for 15 minutes or until the total moisture comes out.
Once done dab them with a cloth to drain excess moisture.
Frying the eggplants
Heat oil in a pan and allow it completely hot.
Once the oil turns smoking hot reduce the flame to medium.
Then dip one eggplant slice in the batter shake to drip excess batter then add in the hot oil. Wait for 3 seconds then turn to the other side and deep fry in the hot oil until both sides turn golden crisp.
Once done remove them from oil and place them on kitchen towel to drain out excess oil.
Follow the same process and deep fry all the brinjal slices.
Baingan Pakora Bengali style is ready to serve. Sprinkle some black salt and serve hot.