Preheat oil in a medium size pan for deep-frying the eggplants. Meanwhile, mix thoroughly the flour coating ingredients together and add the water a bit by bit. The mixture should be a consistency of a pancake batter (not too runny, and not too thick) add more water if you need to
Once the oil is hot enough, coat the eggplant one by one and deep fry until golden brown on both sides and set aside on absorbent paper towel and repeat until you are finish with all the eggplants. Arrange on serving platter
In a medium size pan, preheat 2 Tbsp of oil and saute the shallots, garlic and dried shrimp until fragrant. Add in the green chili and curry leaves and continue to saute until the shallots and chili are limp
Pour the chili on top of the eggplants and serve immediately
Notes
As other fried foods, this dish is best served immediately as they will turn soggy pretty soon if you let it sit for too long