Step 1

Rinse the eggplant (baingain) well in water. Pat dry with a kitchen towel.

Step 2

Now slice the eggplant in ¼ inch thick rounds.

Step 3

Optionally you can soak these slices in salted water for 10 to 15 minutes. Drain the water, remove and pat dry all the slices with a kitchen towel.

Step 4

Now sprinkle turmeric powder, kashmiri red chilli powder, salt and sugar on the eggplant slices. You can also use garam masala powder and dry mango powder if you prefer.

Step 5

Mix the ground spices, seasonings evenly all over the eggplant slices.

Step 6

Set aside to marinate the eggplant slices for 5 to 7 minutes.

Step 7

Heat 3 to 4 tablespoons mustard oil in a shallow frying pan or skillet. Take rice flour in a plate. Dredge and coat evenly each slice with rice flour. Dust off the extra rice flour.

Step 8

Gently place the dredged eggplant rounds in the medium hot mustard oil. Do not overcrowd the pan with the slices.

Step 9

Pan fry until crisp and golden brown on both sides on medium heat. Flip them a couple of times for even cooking.

Step 10

Once they becomes nicely crisp and golden then place the begun bhaja on paper towels so that the extra oil is absorbed.

Step 11

Serve baingan bhaja hot with yogurt or any yogurt dip and some bread or roti or with dal rice or khichdi. They can also be stuffed between bread slices and had as a snack.

Step 12

For best taste have them hot as soon as they are pan fried.