Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Vangyache Kaap Recipe (Maharashtrian Pan Fried Crispy Eggplants)
Course:
Main Course
Cuisine:
Indian
Diet:
Vegan, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
158
kcal
Author:
Neha Mathur
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.
Print Recipe
US Customary
-
Metric
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.
Notes
To make it gluten-free, avoid using sooji and make it only with rice flour.
Nutrition
Calories:
158
kcal
|
Carbohydrates:
34
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.2
g
|
Sodium:
1845
mg
|
Potassium:
398
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
497
IU
|
Vitamin C:
10
mg
|
Calcium:
31
mg
|
Iron:
2
mg