Vangyache Kaap / Pan Fried Crispy Eggplant
Vangyache Kaap is an easy, No Onion No Garlic, delicious Maharashtrian Side dish or accompaniment to meals like Dal Rice. Eggplants or Brinjal is coated with spices and flours and pan fried on low heat to obtain crispy texture and soft centre.
Servings 4 people approx 15 slices
Ingredients
- 1 Medium Size Brinjal or 15 slices Use "Bharta" Variety of Brinjal for best results.
- Oil as required to cook
- Water as required to soak the sliced pieces of eggplants
- Salt to Taste
- Ingredients for the Coating and Masala or spices
- 4 tsp Red chilli powder or Lal Mirch or Lal Tikhat
- 2 tsp Turmeric powder or Haldi Powder
- 1 tsp Garam Masala Powder Add slightly more if using store bought
- 1/4 tsp Hing or Asafoetida You can reduce the quantity as per your taste or skip for gluten free recipe.
- 4 tblsp Rice Flour
- 4 tblsp Roasted Rava / Semolina or Sooji Skip this for Gluten Free Recipe
- 5 tblsp Besan or Gram Flour
- 1 tsp Salt Or Salt to taste
Instructions
- Slice the Eggplants or Baingan and soak them in salted water until the prep work for the spice mix is done.
- In a large plate, mix together red chilli powder, hing, turmeric powder, salt and garam masala powder.
- In another large plate, mix together besan or gram flour, rice flour and rava or sooji and keep aside
- Drain the water from the eggplants, pat the dry with a kitchen towel and remove excess moisture if any.
- In the meanwhile, heat a non stick large pan and add oil.
- Now take a slice of eggplant, rub both sides of the eggplant with the spice mix as explained in (2) above. Refer to pic below
- Now pat the brinjal on both sides with the coating of besan, gram flour and rice flour as explained in (3) above. Pat excess flour, if any.
- Place them carefully on the hot non stick pan, add few drops of oil on the sides and allow it to cook over low flame
- Repeat the process with the rest of the Vangi Slices or Eggplants.
- Keep turning over the aubergines and pouring few drops of oil at intervals to avoid burning.
- Serve piping hot with dal rice or khichdi and dahi.
Notes
- For Gluten Free Version of this Recipe - Skip the hing or asafoetida and the semolina or roasted rava coating.
- Add the spice mixes based on your taste and preferences. Some prefer it more spicy whereas others would prefer less heat.
- I prefer adding all the 3 - besan, rice flour and semolina for the coating. Each lends a unique touch to the recipe. Rice Flour provides the crispiness, semolina the crunch and besan controls the excess moisture and prevents the aubergines from getting soggy while cooking.