2-3tablespoonmustard oil/any cooking oil for shallow frying
Instructions
Rinse the eggplant and pat dry with a kitchen towel. Slice the eggplant in round slices.
In a big bowl combine eggplant slices with all the spice powders β turmeric powder, asafoetida, dry mango powder, dhaniya+jeera powder, garam masala and salt and well. Marinate for 10 minutes.
After 10 minutes add rice flour to marinated brinjal slices and mix well so all the slices are evenly coated. If you observe that there is a bit of moisture in slices, then you can add little extra rice flour.
Heat about 2 tablespoon oil in a pan.
Shallow fry the eggplant slices till they are cooked and turn crisp and golden brown on both sides. If you feel that eggplant slices are too dry, then add little more oil.
Once done, remove the slices and serve hot with phulka or rice and dal.