Bengali menu

Method:-

• Wash and cut the eggplant in thick slices of 1 inch each.
• Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. 
• Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.
• Fry the slices in mustard oil till they are golden brown and crispy.
• Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.