Begun Bhaaja

Methods

• Cut eggplant into thick slices and put them in a bowl. Sprinkle salt over them and toss and set aside for some time so that they leech out water.
• Drain the water and put the slices in another bowl. Add turmeric powder, salt and red chilli powder and mix well so that all the slices are coated with the masala.
• Heat mustard oil in a non-stick pan, place the slices in it and sprinkle caraway seeds over them. Shallow-fry, turning sides, till both sides are evenly cooked and turn golden.
• Arrange them on a serving plate, garnish with onion rings and tomato chutney and serve immediately.