Slice the eggplant into round discs.
Mix red chili powder,turmeric powder,and salt. Rub all the spices into the eggplant discs.
Heat oil in a pan and shallow fry these eggplant roundlets till they are crispy from outside and soft from inside.
Whisk yogurt with some salt. In a serving platter assemble fried eggplants in one layer. Pour yogurt all over them.
Heat some oil in a small tempering pan. Add curry leaves,Indian five spice/Panch Phoran ,and red chili powder.
Let every thing crackle up.
Pour the tempering over the eggplant topped with yogurt sauce.
Enjoy with rice or roti.
