baingan fry/vangyache kaap/vainganache phodi recipe

Baingan fry recipe | vangyache kaap | vainganache phodi recipe with step by step photos & a recipe video.

Baingan/Brinjal fry is generally served as a side dish with steamed rice and dal. It is also known as vangyache kaap or vainganache phodi in Maharashtra, Goa & Karnataka. Baingan fry has a soft & spicy interior and a crispy exterior. A mildly spicy side dish that can be served with steamed rice and dal.

Baingan fry is basically round slices of baingan/eggplant that is marinated with spices and later coated with rava/semolina. They are then shallow fried on a pan until crisp. Serve it immediately.

In this recipe post, I am sharing the way we make vainganache phodi/brinjal fry at our home. You can increase or decrease the quantity of spices as per your taste. Vainganache phodi tastes great when served immediately from the pan to plate 🙂

How to make baingan fry with step by step photos:

  1. Rinse the brinjal. Discard the crown and slice the brinjal.Slice the brinjal to make brinjal fry
  2. Sprinkle turmeric powder, red chili powder, salt, ginger garlic paste, and lemon juice over the slices. Apply the spices evenly on both the sides of brinjal.Applying spices on the brinjal slices to make brinjal fry
  3. Next, coat each brinjal slice in rava/suji on both sides and keep it aside.Coating each brinjal slice with rava/suji/semolina
  4. Heat 2 tsp oil and fry the brinjal slices. Let it cook on one side on medium flame and then flip it. Apply oil on the other side and cook until it is crisp. Serve hot with steamed rice and dal.Fry the brinjal/baingan slices crisp on both the sides for brinjal fry recipe

You may also like Baingan Bharta made with brinjal/eggplant.

Vangyache kaap/Baingan fry recipe card:

Baingan fry recipe | vangyache kaap | how to make brinjal fry

Vangyache kaap/Baingan fry with a crispy exterior and soft & spicy interior. Served as a side dish with steamed rice and dal.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Preeti Nayak

Ingredients

  • 1/2 tsp Turmeric powder /haldi powder
  • 1 tsp Red chili powder /lal mirch powder
  • Salt to taste
  • 1 tsp Ginger garlic paste
  • 1 tbsp Lemon juice
  • 1/4 cup Rava/Sooji/Semolina
  • 1 Brinjal/Eggplant

Instructions

  • Rinse the brinjal. Discard the crown and slice the brinjal.
  • Sprinkle turmeric powder, red chili powder, salt, ginger garlic paste, and lemon juice over the slices. Apply the spices evenly on both the sides of brinjal.
  • Next, coat each brinjal slice in rava/suji on both sides and keep it aside. 
  • Heat 2 tsp oil and fry the brinjal slices. Let it cook on one side on medium flame and then flip it.
  • Apply oil on the other side and cook until it is crisp.
  • Serve hot with steamed rice and dal.

Video

Notes

  1. Use Brinjal/Eggplant that is lightweight. They will have more flesh and fewer seeds.
  2. You can replace lemon juice with tamarind pulp.
  3. Also, you can use rice flour instead of rava/suji.
  4. This brinjal fry tastes great when served hot. Serve immediately

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day…Happy Cooking 🙂

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