Learn To Make Maharashtrian Vangyache Kaap At Home
By Nikita Toppo
This is a traditional Maharashtrian dish prepared with large purple eggplants that is served with varan bhaat or khichdi. Here is the recipe.
Ingredients
1 big eggplant ,5 tsp rice flour, 3 tsp besan, 4 tsp red chilli powder, 1 tsp turmeric powder, 2 tsp coriander powder, 3 tsp garam masala powder, salt to taste, 2 tsp oil, oil for frying, salted water to soak the eggplant slices
Step 1
Slice and soak eggplant in salted water. In a mixing bowl, add rice flour, besan, all the powders, salt and oil. Mix everything properly.
Step 2
Dry the slices of eggplants after taking them out from water with a kitchen towel. Heat a tsp of oil in a nonstick pan.
Step 3
Drench the slices in the spiced flour mixture, pat slightly keep them carefully into the oil and shallow fry from both sides.
Step 4
Keep the flame low and use a fork to check if eggplants are cooked.
Step 5
Repeat this process with the rest of the eggplant slices and serve hot.
