Shallow Fried Brinjal (Simple and Easy Vangyache Kaap)

Shallow fried brinjal is a maharashtrian recipe that’s easy to prepare and delicious at the same time.
  • 1 big purple brinjal (longer in length and not very plump)
  • 1 1/2 tbsp rice flour
  • 11/2 tbsp thick  rawa/ semolina
  • Salt to taste
  • A pinch of asafoetida
  • 1/8 tsp turmeric powder
  • 1 1/2 tsp chilli powder (adjust to personal taste)
  • Oil for shallow frying
  • Wash and dry the brinjal and slit it horizontally into 1/4th ” thick slices. Dip the slices in salt water for 5 minutes to prevent them from discoloring.
  • Combine the mentioned ingredients, remove the brinjal slices from water, tip off excess water and  coat them with the flour mix and dust excess flour.
  • Heat an iron tawa/ skillet and place the brinjal slices  on it. Leave oil from the sides and cook them over low heat till golden and crisp  on each side. Pour a little oil from the sides when they need replenishing.
  • The vangi/ brinjal are done when they are evenly golden and crisp.
  • Serve hot with chapatis or varan ( dal) and rice.
  • Adding rawa makes the brinjal crispier.Adding rice flour helps to evenly coat the brinjal.
  • Shallow fried brinjal should always be served hot as they tend to lose their crispiness quickly.
  • Look for a shiny and smooth brinjal.
  • To pick a brinjal  with less seeds always choose the one with lighter weight.
  • The crown and stem of the brinjal should be bright green. It shouldn’t be dry or brown.
  • It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.



Copyright © 2022. My Secret Plate | SEO & Design & Develop By Anmol Digital
error: Content is protected !!