1. First cut the eggplant into round.
2. For marination add chili powder, turmuric, salt mix well, rice flour
3. Apply this mixture to cut eggplants and keep aside.
4. Now take a non stick pan add oil spread over all the pan,
5. Now add the coated brinjal and cook on very slow flame both the sides.
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4
1 pinch chili powder
1 eggplant
mustard oil
1 pinch rice flour
1 pinch salt
1 pinch turmeric
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