Various versions of this recipe floating around, but this is the go-to recipe in our home.
Good quality eggplant. Typically smaller, with few or no seeds. Hasn't been sitting on a shelf or in transport for weeks, looking beat up. The eggplant should not be black inside - ever, outside skin should be smooth and not shrunken or shriveled. The stem should be in tact, green in color and looking fresh, not like a dead vine.
Slice the eggplant into 1/4" rounds, do not peel the skin.
Place in a bowl, sprinkle salt and turmeric, optionally red chili powder & toss to coat. For a 1/4 lb, medium sized eggplant, this is 1 teas. salt, and 1/4 t. turmeric. You have to eye this but don't overdue it on the turmeric or it will be bitter. Let rest for 30 minutes in the bowl.
Traditionally fried in a kadai (Bengal word for East Indian wok, karahi in Hindi), but you can use a wok or non-stick pan with a tight fitting lid.
Heat a few Tablespoons mustard oil until it's smoking in the kadai, over medium heat. Once the oil is smoking, swirl to coat the pan, then add eggplant slices one at a time such that they don't overlap. Cover immediately, lower the heat, fry on one side until golden and crispy, then turn over and fry, covered again, until the second side is done.
Serve with dal, rice, greens, chapatis, kitchari, use as a a curry pizza topping.
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