Wash the eggplant and wipe it dry with a kitchen towel.
Cut into 1 cm thick slices.
Mix turmeric powder, red chilli powder, sugar and salt in a plate.
Apply this mixture all over the eggplant slices.
Heat mustard oil in a pan.
Coat the eggplant slices with rice flour on both the sides.
Shallow fry in hot oil on high heat until golden brown from both the sides.
Use the large variety of brinjal that we use to make Baingan Bharta.Take a brinjal that has less seeds and is fresh. female brinjals have more seeds than male ones. You can check male and female brinjals by looking at the indentations at the bottom. Female have long indentation while the male have round :)Cut the brinjal into same size slices. It will make sure the slices are cooked evenly. Also the slices to make began bhaja should be thick, approx 2 cm each.You can cut long slices insted of round and then it's called Lomba Begun Bhaja.You can choose to skip coating the brinjal in rice flour and just fry directly. Or add maida or all purpose flour instead.Adding a tsp of sugar along with the spices gives a nice caramelised texture to the brinjal after frying. Fry the brinjal in mustard oil to get the authentic flavour.