Wash and slice the eggplants into 1 inch roundels.

Keep the sliced eggplants immersed in water for 15 minutes to remove bitterness.

Drain and discard the water from eggplants. Now add the salt, spice powders and rice flour to the eggplants. Toss well.

Heat a tava with 1 tablespoon oil. Once the oil is hot spread the marinated eggplants and fry in medium flame. Fry for 10-12 minutes flipping frequently. Fry till the eggplants turn crispy at the edges and golden from both sides. Serve begun bhaja hot with rice or roti.