Sprinkle a little salt onto the eggplant slices, keep aside.
Make a coarse paste of the moong dal with 2-3 green chilies and a little water.
Add the finely chopped ginger, remaining green chilies, fennel powder, turmeric powder, plain flour and salt to the dal paste. Splash a little water.
Whisk vigorously for 2-3 odd minutes to make a smooth batter of medium thick consistency. Add some more water if needed.
Add the ghee to the batter, give it a hearty mix.
Heat oil in a kadai. Dip the eggplant slices one by one into the batter and deep fry over medium heat till they turn a gorgeous golden. Allow to rest on a kitchen absorbent towel to soak any excess oil.
Serve hot. (With a cup of tea perhaps !!!!)