Wash, slice Eggplant or Baingan. In a large bowl take 2 cups water, add salt and transfer slices. Keep aside for 10-15 minutes.
In a bowl, take salt, red chili powder, garam masala, turmeric, lemon juice. Add little water. Make a thick paste.
Remove slices from salt water. Pat dry. Coat well with prepared masala paste. Keep aside for 10 minutes
Spread rice flour in a plate. Dredge the eggplant slices, one at a time in the flour. Keep aside.
In a nonstick pan, heat oil. Spread it evenly. Gently drop coated slices in oil. Avoid overcrowding the pan.
Fry on low flame until light brown and crisp from both the sides.
Remove it on an absorbent pepper.
Serve hot with any sauce or curry rice.