Wash and wipe the egg plant and cut it into circles of about 1/2 cm thickness.
Take a wide plate and add all the spices mentioned ( red chilli powder, turmeric powder, coriander powder and salt) and mix it with your fingers.
Next gently coat all the cut egg plant pieces on both sides with the masala powder mix prepared.
Heat a wide pan and add 3-4 tbsp of oil to fry. Add more or less oil to allow every egg plant to get a chance to fry well.
Next add in the egg plants one after the other into the oil. Cover the pan half way through and let it roast in low to medium flame. After about 5 minutes, carefully turn it over to cook the other side and cook it for another 5 minutes covered with a lid.
Gently transfer to a plate, be careful when you transfer it may be very soft and can break apart, use a spoon to help take it out of the pan. Repeat the process for all the egg plant until fried.
Eat it with dal rice or yoghurt rice. It tastes great with any bland curry.
