A spicy classic Maharashtrian dish with the goodness of eggplant and the scrumptiousness of Indian condiments that provide a sensual appeal just with a handful of ingredients. Just rustle up the spice powders in a hot Tawa and dip in the egg plant slices and shallow fry. Your crispy Vangyache Kaap is ready.
Take a bowl and drop in the measured quantities of chili powder, garam masala, coriander powder, rice flour and turmeric powder in it.
Tip in the required salt and a tablespoon of lemon juice and stir well.
Sprinkle some fresh coriander leaves and stir in.
Mix up the ingredients and keep it aside.
Wash the eggplant and wipe it with a clean cloth.
Chop them into medium sized round slices and dip them in the masala powder prepared already and place it over a plate.
Heat a tawa and pour four to five table spoons of oil in it.
When it is heated, just drop the egg plant slices one by one and shallow fry.
When the bottom portion turns golden brown and crispy, just flip the slices to the other side and let it fry for a minute or two.
When it turns crispy and aromatic take them out and place it on a plate over a paper towel.
Now the lip-smacking Vangyache Kaap is ready. Serve it hot for an evening snack with Halwa and a steaming cup of filter coffee.
While dropping the egg plant slices in the oil, dust off the excess flour before you drop it into the pan.
Fry them in high flame as it will get too oily if you lower the flame.
Deep fry is not preferred for Vangyache Kaap as it will absorb excess oil.
Choose big and firm egg plant to make Vangyache Kaap as it will give the desired result.
You can also dust the egg plant slices finally in rava for added crispiness and it is optional.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.