Vangyache Kaap is the Maharashtrian equivalent of the more well-known Bengali Begun Bhaja. In Maharashtra, these crisp, pan-fried brinjal (eggplant) slices are served as a side to dal rice. You can enjoy this vegan, gluten-free dish as a snack as well.
There are days when one wants something quick and easy yet delicious for lunch and on those days recipes like this one for Vangyache Kaap make it to the top of my list. The fact that the entire family is crazy about brinjals (as eggplants as called in India) just makes my life easy.
All you need to make these delicious, crisp pan-fried brinjal slices are eggplants or brinjals, turmeric, red chilli powder, rice flour, salt; and of course, some oil for pan-frying. This recipe is very similar to that for Begun Bhaja that Bengalis are famous for with the exception that Maharashtrians use rice flour to dust the eggplant slices and this lends this dish a crunch.
Some Tips That Help Me Make Delicious, Crisp Vangyache Kaap
- Use the large brinjal that is used to make Baingan ka Bharta. Choose ones that are deep purple and firm; these tend to be freshest and have fewer seeds.
- If you are making a large batch, then you may want to keep the slices soaked in water till you are ready to use them because brinjal tends to discolour quickly. Also, pat dry the slices before using them. I would recommend that you prep small batches at a time because you can anyway pan-fry only small batches. 🙂
- While I have used only rice flour to dust the brinjal slices, you can also use Rava or Semolina instead of rice flour or then a mix of semolina and rice flour. I find that the texture of semolina much too grainy, and using rice flour also helps keep this recipe a gluten-free one.
- In this recipe, I have used a mix of chilli powder, turmeric, and salt to flavour the slices. To keep it simple, you can use only salt or then salt and turmeric. To amp up the flavour, you use amchur or then garam masala as well.
- After applying the dry masala, do not rest the slices for long because the salt tends to leech the water in the brinjal and that will make the slices soggy and need a lot of rice flour and oil for frying.
Conserve Oil While Pan-frying Vangyache Kaap
Pan-frying does need you to add a decent amount of oil to the pan. However, brinjal or eggplant tends to absorb oil quickly as it fries and you may find the oil in the pan drying up.
- Simply press down gently on the slices (but not with so much force that you break the slice or mash it), and you will find that the oil oozes out again. Use this trick and you will not need to add additional oil.
Other Recipes You May Want To Try
- If you like this recipe, then you will also this variation made with raw banana called Kelyache Kaap | Maharashtrian Pan-Fried Raw Banana Slices (Vegan, GF).
- Then there is the same dish made with potato called Batatyache Kaap.
- The Bengalis have their own version of pan-fried eggplants called Begun Bhaja.
How to Make Vangyache Kaap, The Marashtrian Pan-fried Brinjal Slices
- Keeping the Spice Mix
- Mix together 2 tsp of red chilli powder, 1 tsp turmeric, and 1/2 tsp of salt.
- Mix together 2 tsp of red chilli powder, 1 tsp turmeric, and 1/2 tsp of salt.
- Prepping the Brinjal
- Slice 1 medium-sized bharta baingan (~250 gms in weight) into 1/4″ thick rounds.
- {Optional} If there is going to be some time between you slicing the brinjal and using it:
- Keep the brinjal slices submerged in water.
- Just before making the Vangyache Kaap, remove the slices from water and pat dry.
- Lightly coat the brinjal slices with the chilli powder-turmeric-salt mix, and set them aside for 5 minutes.
- Slice 1 medium-sized bharta baingan (~250 gms in weight) into 1/4″ thick rounds.
- Pan-frying the Vangyache Kaap
- In a plate, spread 2 tbsp of rice flour.
- Gently, place the brinjal slices in the rice flour so that a thin layer of rice flour sticks to the slice.
- Flip over so that both sides of the brinjal slices are lightly coated with the flour.
- To a shallow frying pan, add 2 to 3 tsp oil.
- Over medium flame, heat the oil.
- Place the brinjal slices in the heated oil and let them cook over medium flame.
- If you find that all the oil has been absorbed, press the brinjal slices lightly and the oil will seep out.
- After a few minutes, check the side touching the pan to see if it is lightly browned.
- Flip the brinjal slices over and then the flip side cook.
- Press the slices gently to release any excess oil.
- If needed, drizzle a few drops of oil along the edges of the brinjal slices.
- Check to see if the Vangyache Kaap are cooked by pressing the centre of the slice with the tip of a knife. A well-cooked slice will be soft and the knife tip will go through it like butter.
- Remove from the pan and transfer to a plate.
- In a plate, spread 2 tbsp of rice flour.
- Serving Suggestions
- The best way to enjoy is hot Vangyache Kaap with Varan Bhaat (the Maharashtrian dal rice) topped with ghee.
- You could also serve it with a hot cup of tea as a rainy day snack.
Recipe for Vangyache Kaap | The Maharashtrian Pan-fried Eggplant Slices
Vangyache Kaap | The Maharashtrian Pan-fried Brinjal Slices
Vangyache Kaap are the ever popular, pan-fried brinjal slices from Maharashtra. This vegan, gluten-free dish is typically savoured as a side to Varan Bhaat (the Maharashtrian Dal Rice) topped with ghee.Vangyache Kaap—and indeed the other types of Kaap—is the manifestation of the saying simplicity is the ultimate sophistication!
Equipment
- Two plates
- Frying Pan
- Knife
- Spatula
Ingredients
- 1 Brinjal (Bharta Baingan) (~250 gms)
For Spice Mix
- 2 tsp Red Chilli Powder
- 1 tsp Turmeric
- 1/2 tsp salt
For Dusting
- 2 tbsp Rice Flour
For Pan Frying
- 4 to 6 tsp Oil
Instructions
Keeping the Spice Mix
- Mix together 2 tsp of red chilli powder, 1 tsp turmeric, and 1/2 tsp of salt.
Prepping the Brinjal
- Slice 1 medium-sized bharta baingan (~250 gms in weight) into 1/4″ thick rounds.
- {Optional} If you are slicing the brinjal ahead of time: Keep the brinjal slices submerged in water. Just before making the Vangyache Kaap, remove the slices from water and pat dry.
- Lightly coat the brinjal slices with the chilli powder-turmeric-salt mix, and set them aside for 5 minutes.
Pan-frying the Vangyache Kaap
- To a shallow frying pan, add 2 to 3 tsp oil.
- Over medium flame, heat the oil.
- In a plate, spread 2 tbsp of rice flour.
- Gently, place the brinjal slices in the rice flour so that a thin layer of rice flour sticks to the slice.
- Flip over so that both sides of the brinjal slices are lightly coated with the flour.
- Place the brinjal slices in the heated oil and let them cook over medium flame.
- If you find that all the oil has been absorbed, press the brinjal slices lightly and the oil will seep out.
- After a few minutes, check the side touching the pan to see if it is lightly browned.
- Flip the brinjal slices over and then let the other side cook.
- Press the slices gently to release any excess oil.
- If needed, drizzle a few drops of oil along the edges of the brinjal slices.
- Check to see if the Vangyache Kaap are cooked by pressing the centre of the slice with the tip of a knife. A well-cooked slice will be soft and the knife tip will go through it like butter.
- Remove from the pan and transfer to a plate.
Serving Suggestions
- The best way to enjoy is hot Vangyache Kaap with Varan Bhaat (the Maharashtrian dal rice) topped with ghee.
- You could also serve it with a hot cup of tea as a rainy day snack.
Nutrition
Calories: 165 kcalCarbohydrates: 21 gProtein: 3 gFat: 9 gSaturated Fat: 1 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 5 gTrans Fat: 1 gSodium: 619 mgPotassium: 594 mgFiber: 8 gSugar: 8 gVitamin A: 646 IUVitamin C: 5 mgCalcium: 30 mgIron: 1 mg
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