• Slice the eggplant into rounds about ¼ inch thick. Score a few shallow slits across each slice, sprinkle lightly with salt, and set aside for 10 minutes. This draws out moisture and reduces any bitterness.
• Rinse the eggplant slices under cold water to remove the salt, then pat every piece thoroughly dry with paper towels. Dry eggplant = crispy eggplant.
• Pour enough oil into a kadai or heavy skillet to come about ½ inch up the sides. Heat over medium-high until a small piece of eggplant sizzles immediately on contact.
• Fry the eggplant in small batches, 2-3 minutes per side, until deep golden and crispy at the edges. Transfer to a paper towel-lined plate. Do not overcrowd the pan.
• While still hot, mix together the coriander powder, chili powder, and amchur. Sprinkle generously over the fried eggplant. Top with fresh cilantro and serve immediately.

Air Fryer Fried Eggplant

• Brush the slices lightly with oil and air-fry at 400°F (200°C) for 10-12 minutes, flipping halfway. The result is less crispy than pan-frying but significantly lighter. Add the spices immediately after air-frying while the eggplant is still hot.
• Serve Tariyal vangan with Tidali Dal, Dodas, yogurt, and rice for a complete meal.