Wash the eggplant and wipe it dry with a kitchen towel. Cut into 2 cm thick slices.
Mix turmeric powder, chili powder, rice flour, sugar, and salt on a shallow plate.
Press the baingan slices in the rice flour mixture to coat them well from both sides.
Heat 2-3 tablespoon of mustard oil in a frying pan over medium-high heat.
Once the oil is hot, arrange the eggplant slices on the pan in a single layer and shallow fry on high heat for 2-3 minutes until golden brown.
Flip and cook for 2-3 minutes on the other side as well. Transfer the fried baingan to a plate lined with kitchen tissue to get rid of the excess oil and serve!