This a simple and easy dish, which can be made quickly as Vegetarian appetizer or a side dish. In Goa, this dish is made typical during monsoon as a side when fresh vegetables are plentiful and seafood scarce
1. Cut the egg plant into thins slices. The thiner the slicer the crispier the taste and less oil will be used to fry.
2. Mix chili powder, turmeric powder and salt together. Then coat the egg plant slices.
3. Pour some oil in the pan.Let the oil heat then add the eggplant to the pan.Cook eggplant on low heat, flip over and let each side cook. Place on a paper towel to soak excess oil.