Wash the eggplant thoroughly. Slice the eggplant into 0.5 cm thick rounds or diagonal pieces.
2
In a large bowl, combine the sliced eggplant with turmeric powder, red chili powder, and salt. Mix well to ensure each eggplant slice is evenly coated.
3
Add the rice flour to the marinated eggplant and toss gently to coat. Let the eggplant marinate for 10-15 minutes.
