Vangyache Kaap | The Maharashtrian Pan-fried Brinjal Slices
Aruna
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!
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.