In a large plate, mix the 1 tsp chilli powder, 1 tbsp turmeric powder, and salt to taste.
Cut 2 Bharta Baingan (large brinjal) into 1/2" thick slices.
Dust each side of the brinjal slice with the spice mix and dust off the excess.
In a large pan, heat the mustard oil to smoking point.
Turn the heat to low, and let the pan and oil stop smoking.
Turn the heat to medium.
Place the brinjal slices in the pan.
Shallow-fry over low-medium heat till the side of the brinjal touching the pan is lightly browned.
Flip the brinjal slices over.
Cook over medium heat till the side of the brinjal touching the pan is lightly browned.
Use a slotted ladle, gently lift the fried slices out of the oil and hold them for a few seconds over the pan for the excess oil to drain, and then transfer them to a plate.
Serving Ideas
Serve the Begun Bhaja hot with Bhoger Khichuri or Dal Rice.
Notes
Coat the brinjal slices as soon as you cut it. Brinjal tends to discolour if left uncovered for long.
If you are cooking the Begun Bhaja in batches, then between batches you must clean the pan of all the residual fried masala and once again add fresh mustard oil and bring it smoking point. If you do not do this, then the masala from the previous batches tends to char and you will have brinjal covered with burnt spice. :-(
As the brinjals are frying, if you feel the need to add more oil, resist the temptation to add raw mustard oil to the pan. In a separate pan or ladle, heat the oil to smoking point and then add to the pan with the frying aubergines.
Do not fry the brinjal over high heat. If you do, only the surface will fry while the inner part will remain raw. The perfectly cooked Begun Bhaja is so tender that it feels like malai!
Do not transfer the fried eggplant slices to a tissue to absorb excess oil. The tissue will stick to the eggplant slices.