In a bowl mix all the ingredients: Turmeric. Red chilli, salt, sugar, and flour.
Cut the eggplants in thick slices of 1 cm approximately. Mix them on both sides with the mixture that we have prepared before.
Leave them to rest for about 10 minutes.
In a frying pan put a little bit of oil and when it is hot add the eggplants.
Fry them over medium heat on both sides until they are tender inside and golden on the outside.
Serve them with hot basmati rice and dal.