n 1. Cut the eggplant into 1/2 inch thick slices.nn  nn 2. Mix all the dry ingredients (Red chilli, turmeric, mango, cumin, rice flour, besan and salt) well.nn  nn 3. Rub each slice with the spice mix on both sides. Keep aside for 10 -  15mins.nn  nn 4. Heat oil in a shallow frying pan. Once the oil is hot, shallow fry in batches until both sides are  nicely browned and cooked well. You can cover with a lid and fry for fast cooking, but cook uncovered for 2 - 3 mins at the end. Covering helps less oil usage.nn  nn 5. Add lime juice on top and Serve hot. nn  n