Mix all the spices together and keep aside

Wash the baigan properly, cut them into thin slices. Soak them into salt water for about 15 minutes. Thick slice will take longer time to cook so it's better to cut them in thin slices. Pat dry the slices.

Marinate the slices with the spices. Heat oil on non stick tawa, dust rice flour on the slices and place them on the tawa. This makes it crispy and less oil will be absorbed.

Cook from the both the sides.

Once Cooked serve them.