Mix salt, turmeric, amchur powder and sugar in a bowl.
Cut eggplant into thin, round slices and lay slices on a plate. Set aside for 10 minutes, to allow moisture to drain out. Using a cloth or paper towel, dry out the moisture. Sprinkle marinade mix evenly on the slices (first on one side, flip over and sprinkle on the other side).
Sauté:
Add chickpea flour, salt, chili powder and dry mango powder to a large bowl and mix well.
Gently dab each eggplant slice on both sides and set on a plate.
Heat oil in a pan. Cook eggplant on both sides till golden brown. Serve hot.
Notes
Enjoy hot and crispy Begun Bhaja as a snack or appetizer.*Use organic ingredients wherever possible