Wash eggplant and cut into ¾ - 1” cubes.
Season eggplant with salt, turmeric and chili powder. Keep aside for 10 minutes.
Heat oil for deep frying.
Deep fry eggplant cubes until crisp. Drain on paper towels until ready to use.
Prepare vinaigrette by mixing together, vinegar, salt and mustard powder.
Just before serving, in a bowl take eggplant cubes, chopped onion, green chilies and optional veggies.
Pour vinaigrette and toss to mix everything well.
Serve immediately. Though this is a salad, it is served as a side dish with rice.