Vangyache Kaap Recipe

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)

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Video

Notes

To make it gluten-free, avoid using sooji and make it only with rice flour.

Nutrition