Masala begun (Sindhi style taryal vangan)

Slice brinjals in 1/2 to 3/4 inch thick roundals.

Make criss cross cuts in the brinjal slices,don’t slice too deep,and sprinkle little salt over them

Heat oil and gently slide the brinjal in the hot oil.

Deep fry from both the sides on medium heat till golden in colour.

Drain on a paper napkin and sprinkle th spice mix

Than shallow fry in tava.