2 large brinjals/eggplants, thinly sliced - horizontally
1 teaspoon salt
2 tablespoon coriander powder, I coarsely crush whole coriander seeds using mortar and pestle
1 teaspoon peppercorns, crushed
1 teaspoon cumin powder
1 teaspoon chilly powder or more
1 teaspoon chickpea flour (optional)
oil for frying
1. Mix all the seasoning, and rub well on both sides of the sliced brinjals. Keep aside for 15 minutes.
2. There'll be some liquid in the eggplants so rub in any leftover seasoning and shallow fry on both sides in a medium hot saucepan.
3. Serve hot with a main course - I enjoy eating baigun bhajas with simple rice and dhal.