Prepare the Eggplant:

• Slice the eggplant into even pieces.

• In a bowl, mix the eggplant slices with turmeric powder, salt, and red chili powder until well coated.

Fry the Eggplant:

• Heat vegetable oil in a pan over medium-high heat.

• Once the oil is hot, add the seasoned eggplant slices to the pan.

• Cover the pan with a lid to allow the eggplant to cook internally for a few minutes.

• Carefully flip each eggplant slice to cook the other side as browning occurs.

• Check if the eggplant is cooked by poking the center with a fork or toothpick. If it goes through easily, the eggplant is cooked. If not, cook for a bit longer.

• Rotate the eggplant slices around the pan for an even cook.

Drain and Serve:

• Once the eggplant slices are browned and cooked through, remove them from the pan and drain excess oil.

• Serve hot as is, or proceed with the optional topping.

Optional Topping:

• In the same pan, add a little more oil if needed and heat over medium heat.

• Fry the chopped onion until golden brown.

• Add Indian chili powder to taste and stir well.

• Add chopped cilantro and stir for a few seconds.

• Top the fried eggplant slices with the onion, chili, and cilantro mixture.

Enjoy:

• Serve the fried eggplant curry hot, optionally with the flavorful topping.