1. Slice brinjals into rounds.
2. Sprinkle some salt, some turmeric, and amchoor, red chilli and mint powder.
3. Toss well, to blend flavours, keep aside to marinate for 20 minutes.
4. Press out water from brinjals, extracted while marinating.
5. Put oil to heat for deep frying.
6. Drop in some chunks at a time, deep frying till crisp.
7. When golden and crisp, drain by putting on an absorbent kitchen paper.
8. Serve hot with rotis, and chutneys.

Making time: 45 minutes (including marinating time)
Makes: 4 servings
Shelflife: Best fresh