Rinse the eggplant (baigain) well in water. Pat dry with a kitchen towel.
Now slice the eggplant in 1/2 inch thick roundels.

Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.

Now add all the spice powders and salt and mix the slices well. Marinate for 5-7 minutes.

Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.

Now pan fry the baigan slices till crisp and golden brown on both sides.

Drain baigan slices on paper tissues.

Serve Baigan Bhaja hot with rice.