Vangyache Kaap Recipe
Vangyache Kaap (Maharashtrian Pan-Fried Crispy Eggplants) is a traditional Maharashtrian dish prepared with large purple eggplants (brinjals). Make it using my easy recipe and serve with Varan Bhaat or Khichdi.
Here are some more Maharashtrian recipes that you may like: Tendli Bhaat, Katachi Amti, Masale Bhat, Taak, and Hurda Bhel.
About Vangyache Kaap
Vangyache Kaap (Maharashtrian Pan Fried Crispy Eggplants) is a traditional Maharashtrian dish made using large purple eggplants. It is very similar to the popular Bengali Begun Bhaja.
Brinjal is sliced into thick roundels, coated with spicy masala and a semolina rice flour mixture, and then pan-fried until golden brown and crispy.
It is quite popular in Maharashtrian homes and is served with Varan Bhaat (dal rice) or Khichdi for a comforting weekday meal.
Ingredients
Eggplant (Brinjal)
Use the large purple eggplant that we use to make bharta. Choose a medium-sized eggplant that is firm to the touch and deep purple.
For The Masala Paste
To make the spicy masala paste, you will need cilantro (fresh coriander leaves), green chilies, garlic, fresh ginger, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala powder, salt, and lime juice.
Adjust the green chilies to suit your taste buds.
For The Coating
To make the outer layer crispy, you will use fine sooji (semolina), rice flour, salt, Kashmiri red chili powder, and turmeric powder.
To make it gluten-free, avoid using sooji and make it with rice flour only.
Oil – Use peanut oil for traditional flavor. If it’s not easily available, then use any other cooking oil.
How To Make Vangyache Kaap
Cut The Eggplant
Stir 5 cups of water and 2 tsp salt in a large mixing bowl.
Rinse the eggplant and cut it into ⅛ inch thick slices. Soak them in salted water.
Make The Masala Paste
Add the following ingredients to a blender with ¼ cup water.
- ¼ cup cilantro (fresh coriander leaves)
- 2-3 green chilies stalks removed
- 3-4 peeled garlic cloves
- 2 inch piece of ginger, peeled and chopped
- 1 tbsp coriander powder
- 2 tsp Kashmiri red chili powder
- 1 tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp salt
- 1 tbsp lime juice
Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
Prepare The Coating
Mix the following ingredients in a shallow plate.
- ½ cup fine semolina (sooji)
- ¼ cup rice flour
- ½ tsp salt
- ½ tsp Kashmiri red chili powder
- ¼ tsp turmeric powder
Assemble
Wipe the eggplant slices using a kitchen towel or paper towels.
Coat them with the masala paste on both sides.
Press the slices into the coating mixture from both sides.
Fry The Kaap
Heat 4 tablespoon of peanut oil for frying in a large frying pan over medium-high heat.
Fry 3-4 slices of eggplant until browned and crispy on both sides.
Drain on a plate lined with paper towels.
Fry all the slices and serve them hot.
Pro Tips By Neha
After slicing the brinjals, soak them in salted water as they tend to discolor quickly.
Coat the brinjals with the masala only when ready to pan-fry them.
I have used coriander, green chilies, ginger, garlic, and spice powders in this recipe to make the masala. You can make a simpler version with just the spice powders.
Avoid adding garlic to make a no-onion, no-garlic version.
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Vangyache Kaap Recipe
Ingredients
- 1 large purple eggplant (brinjal, bharta baingan)
- 2 teaspoons salt
For The Masala Paste
- ¼ cup cilantro (fresh coriander leaves)
- 2-3 green chilies (stalks removed)
- 3-4 peeled garlic cloves
- 2 inch piece of ginger (peeled and chopped)
- 1 tablespoon coriander powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon salt
- 1 tablespoon lime juice
For The Coating
- ½ cup fine semolina (sooji)
- ¼ cup rice flour
- ½ teaspoon salt
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- peanut oil (for frying, use any other cooking oil if peanut oil is not available)
Instructions
Cut The Eggplant
- Stir together 5 cups of water and 2 teaspoon salt in a large mixing bowl.
- Rinse the eggplant and cut it into ⅛ inch thick slices. Soak them in salted water.
Make The Masala Paste
- Add all the ingredients to a blender with ¼ cup water.
- Blend to make a smooth paste. Scrape the sides of the blender a few times while blending.
Prepare The Coating
- Mix all the ingredients in a shallow plate.
Assemble
- Wipe the eggplant slices using a kitchen towel or paper tissues.
- Coat them with the masala paste on both sides.
- Press the slices in the coating mixture from both sides.
Fry Vangyache Kaap
- Heat 4 tablespoon of peanut oil for frying in a large frying pan over medium-high heat.
- Fry 3-4 slices of eggplant until browned and crispy on both sides.
- Drain on a plate lined with paper tissues.
- Fry all the slices and serve them hot.