Cut the brinjal in roundels of about 3/4th inch thickness.
Soak in salt water for 10 mins to remove the bitterness.
In the meanwhile, heat mustard oil till smoking point.
Pat dry the brinjals with a kitchen towel and smear salt, turmeric powder, chilli powder on each roundel on both the sides.
Roll the spiced roundels in rice flour- all purpose flour mixture till they are evenly coated on both sides.
Place the roundels on the tawa, one beside the other. (Brinjal has the tendency to soak oil but also leaves oil once cooked so don't add too much oil.)
Shallow fry on a low flame till both sides are roasted well and the brinjal is well cooked in the centre. Do not cover with a lid, they tend to get soggy.
Serve hot as sides with a meal.