Remove the stems, wash and cut the brinjals into half and then further cut them into half centimetre thick slices. Sprinkle turmeric powder, one teaspoon red chilli powder, lemon juice and salt on both sides of the brinjal slices.
Apply poppy seeds on both sides. Keep aside for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the brinjal pieces till crisp and brown. Drain onto an absorbent paper.
Sprinkle salt and remaining red chilli powder. Serve hot.