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