For making Brinjal/ Eggplant fry:

• Rinse the aubergine and dry with kitchen towel.
  
• Cut it into thick slices about 0.5cm thickness and soak in water for few minutes (though soaking is optional).
  
• After 5 minutes, drain off the water and place the sliced brinjal on the plate.
  
• Sprinkle all the dry spices - haldi, lal mirch powder, garam masala, hing on the slices of baingan.
  
• Now, mix all the spices and coat it evenly on the slices and allow it to sit or get marinated for 10 to 12 minutes. 
  
• Meanwhile, take 1 bowl of rava and put it in a plate for coating baingan slices.
  
• After 10 minutes, take a single slice of spiced baingan and place it over a rava and evenly coat rava from both the sides of baingan. Gently tap the slices to remove the extra rava from slices.
  
• Heat a tawa on the gas and pour in a tbsp of oil on tawa for shallow frying baingan slices.
  
• When the tawa is moderately hot, place the spiced and coated baingan slices on the tawa in batches of 5 to 6 slices.
  
• When cooked from one side, flip the baingan to another side with the help of a spatula or the tongs. 
  
• Flip for a couple of times till it gets cooked evenly from both the sides and turns crispy.
  
• If needed, drizzle a tbsp of more oil on the slices of baingan.
  
• Remove the brinjal slices and place it on a kitchen towel.
  
• Similarly, fry the remaining slices of baingan in batches and cook till it turns crispy.
  
• Brinjal or Eggplant Fry is ready to be served hot or warm as a side dish with khichdi or dal-rice. Or even as a tea time snack item.