Wash and peel the brinjals. Then slice them into thick pieces. Sprinkle some salt over them and keep aside. In a mixing bowl put int the cornflour, gram flour. rice flour, asafoetida, garam masala, green coriander paste, ginger garlic paste and salt to taste. Add just enough water to form a dipping consistency. Heat up the oil in a kadai. Dip the brinjal slices in the prepared batter and deep fry in small batches to a golden brown. Drain on paper and serve hot with tomato ketchup or any chutney of your choice.