Vangyache Kaap (Maharashtrian Pan Fried Crispy Eggplants) is a traditional Maharashtrian dish prepared with large purple eggplants (brinjals). Serve it with Varan Bhaat or Khichdi. (vegan, can be made gluten-free)
Here are some more Maharashtrian recipes that you may like – Maharashtrian Tendli Bhaat, Maharashtrian Katachi Amti, Maharashtrian Masale Bhat, Taak, Green Chilli Thecha, Hurda Bhel and Maharashtrian Misal Pav.
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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, 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 in colour.
For The Masala Paste
To make the spicy masala paste, you will need cilantro (fresh coriander leaves), green chillies, garlic, fresh ginger, coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, salt and lime juice.
Adjust the green chillies to suit your tastebuds.
For The Coating
To make the outer layer crispy, you will use a mixture of fine sooji(semolina), rice flour, salt, Kashmiri red chilli powder and turmeric powder.
To make it gluten-free, avoid using sooji and make it only with rice flour.
Oil – Use peanut oil for traditional flavor.
Pro Tips By Neha
After slicing the brinjals, soak them in salted water as they tend to discolor very quickly.
Coat the brinjals with the masala only when you are ready to pan-fry them.
In this recipe, I have used coriander, green chillies, ginger, garlic and spice powders 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.
Serving Suggestions
Serve it with Varan Bhaat (dal rice) or Khichdi for a comforting meal.
You can also serve it as a side dish with your everyday meals or just enjoy it as a snack.
Storage Suggestions
I would suggest you serve it right out of the pan – hot and crisp. They tend to get soft if kept for longer.
Leftovers can be stored in an air-tight container for about 2-3 days.
Reheat in a flat pan or griddle until crisp.
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Recipe Card
Vangyache Kaap Recipe (Maharashtrian Pan Fried Crispy Eggplants)
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)
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.
Did you make this recipe? Let me know!