Start by preparing the batter; sift together the self-raising flour, gram flour, garam masala, ground cumin, chilli powder and seasoning. Whisk in the lemon juice and enough water until you have a smooth batter that coats the back of a spoon.
Make incisions in the aubergine from their base towards their tips, making sure you don't cut all the way through and that they stay intact. Heat the vegetable oil in large, heavy-based saucepan to 180° C then dip the aubergines into the batter.
Deep-fry in batches for 3-4 minutes until the batter is golden brown in colour. Remove and drain on kitchen paper, keeping warm to one side. Coat the carrot in the batter and deep-fry for 1-2 minutes until golden-brown in colour. Remove and drain on kitchen paper, then serve alongside the aubergines on plates.
Garnish with cumin seeds and a decorative flower.
*This recipe is very indulgent so shouldn't be eaten too often. But it's perfect for those special occasions!