Monday, 5 January 2015

Vangyache Kap ~ Fried Eggplant Slices

Tasty, simple, easy and quick to making side dish for dal-rice or khichadi.

  • Brinjal/Eggplant- 1 thick and long (It should be fresh and seedless.)
  • Rice Flour- 2 tbsp
  • Gram flour (besan)- 1 tbsp
  • Fine semolina (rava)- 2 tbsp
  • Red chili powder- 1 tsp or to taste
  • Turmeric powder- ½ tsp
  • Asafoetida (Hing)- ¼ tsp
  • Cumin powder- ½ tsp
  • Coriander powder- ½ tsp
  • Salt- to taste
  • Oil to shallow fry- as required

  • Wash brinjal and cut into thin (approx 1 cm), round slices. 
  • Combine some salt and water in the bowl and immerse these slices into water to avoid darkening.
  • Combine all the dry ingredients (gram flour, rice flour, red chili powder, turmeric, asafoetida, salt, coriander powder, cumin powder) in the plate. Do not add water.
  • Drain the water and keep these slices in the strainer. 
  • Heat a nonstick pan/griddle. Spread some oil over it.
  • Dip the brinjal slices in the flour mixture and coat properly both sides of each slice.
  • Place the slices on pan. Each slice should be separated and fry slices in batches. Do not cover while frying.
  • Pour little oil and cook both sides until golden brown over low-medium heat.
  • Serve them as side dish in your meal.

  • You can add 1 tsp of dry mango powder (aamchur) or chat masala in that flour mixture to give tangy taste.
  • You can omit rava, then use ¼ cup of rice flour only.
  • Even you can omit all flours, may use only spices and salt. But then slices will not become crispy. 


  1. that's a lovely idea for starters or snacks.

    1. Thanks Mayuri, this is an authentic Maharashtrian dish, goes well with khichdi or dal-rice for lazy dinner.


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