Because the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste.
Make a thick paste with chilly powder and turmeric powder,adding little water.
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Add this paste to the brinjal slices and mix them well such that each slice is coated with the masala.
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Shallow fry it in batches,turning both sides until brown.
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Drain it to a tissue paper and keep aside.
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Heat little oil(use the leftover oil from shallow frying) in a pan,and saute onion and curry leaves until onion turns translucent.Add it to the fried brinjal slices.
