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Vangyache kaap is a traditional Maharashtrian recipe wherein Vanga means eggplant and kaap means slices. It’s a lip-smacking dish without onion or garlic and easy to prepare. One word to describe Vangyache Kaap is “Chatpata”. It goes best with simple dal rice.
Vangyache kaap is one of my favorite recipes as it’s effortless to make and delicious to eat. It’s a perfect side dish for varan bhat (dal rice), khichadi, or even ambat varan bhat (sweet/sour/spicy dal) but it’s equally awesome with chapatti, phulka, bhakri, or paratha. It’s also sometimes served as appetizers.
This is very similar to fritters but it doesn’t require that much oil to cook. It is pan-fried and cooked slowly till the brinjal turns golden brown and crisp.
Vangyache kaap / Pan fried baingan / Brinjal fry / Eggplant fritters
Equipment
- Fry pan / tava
- Deep dish to make marinade
- Spatula
- measuring spoons (optional)
- Flat dish for Sooji
- Spoon for mixing
Ingredients
- 1 Eggplant Bhartacha vanga/ big eggplant
- 1 teaspoon Red chilli powder add extra if you like spicy
- ¼ teaspoon turmeric
- 1.5 teaspoon Coriander powder
- ¼ teaspoon Cumin powder
- 1 teaspoon Garam masala
- ¼ teaspoon Amchur powder
- 1 tablespoon Coriander finely chopped
- Salt to taste
- ¼ teaspoon Sugar optional but it gives a nice flavor
- ¼ cup Fine Sooji/ Semolina/ Rava
- 3-4 tablespoon Water
- Oil for pan frying
Instructions
- Ingredients
- In a flat deep dish take garam masala, coriander powder, cumin powder, red chilli powder, salt, sugar, amchur powder, turmeric and mix it all with a spoon.
- Add water and make a paste. Add chopped coriander and mix it. Your masala for kaap is ready.
- Take fine sooji in a flat dish.
- Take a firm eggplant (bhartacha vanga) and cut it into thin round pieces / slices. Thin ones are easier to cook without burning them and have balanced flavors.
- Cut only 4 - 5 pieces at a time as the eggplant turns black if left exposed for long time.
- Heat a frying pan / tava, coat the eggplant rounds with masala and then dip it in sooji. Place the marinated eggplant on the tava drizzled with oil.
- Shallow fry them on medium heat from both sides till they turn crisp and light brown. Continue the same process for all the rounds.
- Serve them hot.
Notes
- You can add salt and red chilli powder to the sooji to give it a extra flavor.
- If you don't have sooji you can replace it with rice flour
- If you want to cut all the pieces before you start cooking, then soak them in water so they don't turn black. Dry them completely on a paper towel or napkin before coating them with masala. The masala will not stick properly on wet eggplant.
- You can replace amchur powder with either chat masala or lemon juice.
Sudan Palkar
WOW CANT BELIEVE vANGYACHE KAAP LOVELY KEEP IT UP
prajakta.palkar
Thank you very much
Mangal Palkar
Badhia, looks like Surmai che kaap.
prajakta.palkar
Thank you. 😊😊
Pradeep Chitre
Mouthwatering dish.
Love to see the presentation with in depth recipe description
We are going to do it now.
Pallavi chitre
Wow, very delicious,I am doing it right now 👍
jyoti
Wow!!! Luks delicious. I’ll try.
prajakta.palkar
Thank you Jyoti. Do let me know how it turns out.
Jyoti
Wow!!! Luks very delicious.
prajakta.palkar
Thank you
prajakta.palkar
Thank you
Pradeep Chitre
Nice
Resemble fish fry surmai
prajakta.palkar
Thank you