Place the eggplant slices on a tray and sprinkle them liberally with salt.
Let sit for 30 minutes to draw out moisture.
While the eggplant sits, dry-roast the cumin, black mustard, fennel, and fenugreek seeds in a small pan over moderate heat until they darken slightly.
Transfer to a spice mill and grind to a powder.
In a small saucepan, combine the ground spice powder, asafetida, cayenne, chat masala, sugar, lemon juice, and water.
Bring to a boil, then simmer until the mixture reduces to a shiny sauce.
Set aside.
Rinse the salt from the eggplant slices and pat them completely dry with paper towels.
Pour 0. 5 inch / 1. 25 cm of ghee or oil into a large, heavy frying pan over moderately high heat.
When the oil is hot but not smoking, add eggplant slices in a single layer.
Fry on both sides until reddish-brown, crisp, and fork-tender.
Remove with a slotted spoon and drain on paper towels.
Repeat with remaining eggplant, adding more oil as needed.
Arrange the fried eggplant in a single layer on a cookie sheet.
Brush or spoon the sauce over the slices and place under the broiler for 1-2 minutes until warm and bubbly.
Serve hot.
Don't skip salting the eggplant. It draws out moisture, preventing the slices from absorbing too much oil and ensuring a creamy, not greasy, texture.
Fry in batches. Overcrowding the pan lowers the oil temperature, leading to oily eggplant. Give the slices space to get perfectly crisp.
