For better results, use baigan/brinjals that have fewer seeds and more flesh. The baigan should also be cut into thin slices, as thicker slices will take longer to cook. Baigan also absorbs oil with gusto, so it is always a good idea to coat the slices with some rice flour while cooking.
Brinjal (baingan) (1, large, cut into thin, round slices)
Lal Mirch/Red Chilli Powder (1 tsp)
Haldi/Turmeric Powder (½ tsp)
Garam Masala (1 tsp)
Dry mango powder (amchur) (1 tsp)
Rice flour (½ tsp)
Salt (as required)
Yellow mustard oil (sarson ka tel) (for frying)
Wash the baigan in water and dry it with a kitchen towel.
Cut the baigan into thin disks. Soak these disks in salted water for about 10 minutes. Remove and pat-dry all the slices.
In a paraat (big, flat plate with shallow edges), add all the spices and salt and marinate the slices in this mix for 5 to 7 minutes.
In a pan, heat oil. Put the rice flour onto a plate and coat each slice with it.
Pan-fry the coated baigan slices till they have turned crisp and golden brown on both sides.
Serve Baigan Bhaja hot with dahi or as a side-dish.