Maharashtrian Vangyache Kaap | Pan Fried Crispy Eggplant Recipe

I love how this easy pan-fried eggplant recipe is packed with so much flavor and is simple to prepare at home. It lets the flavor of eggplant shine. The semolina crust gives it a satisfying crunch on the outside, while the inside stays nice and soft. Yum!

This vangyache kaap is so versatile that you can make it with other vegetables like potatoes or raw bananas. Similar side dishes that you might like are Gobi Manchurian, Gobi 65, and Bharwa Bhindi.

About this Vangyache Kaap or Maharashtrian Pan Fried Eggplant Recipe

This pan-fried eggplant is also known as "Vangyache Phodi" or "Brinjal fry" in Maharashtra, Goa, and Karnataka. There are some regional variations in preparing this Maharashtrian dish but more or less the basic recipe is the same.

My mom makes this Maharashtrian-style pan-fried eggplant for a quick side dish and the aroma of sizzling oil and spices fills the air in the kitchen.

Brinjal or eggplant doesn’t have any particular taste or flavor. It absorbs the flavors of the spices that are used to marinate it.

She kept it simple. No fancy ingredients, just eggplants sliced thin, dipped in a fragrant spice mix, and coated in semolina. Then, into the pan they'd go, sizzling and popping like tiny firecrackers.

Finally, when they were perfectly golden and crispy, she would plate them up, a sprinkle of fresh cilantro adding a pop of color.

More Side Dish Recipes That You Might Like

• Bharwa Bhindi with Besan
• Potato Nuggets
• Gobi Manchurian
• Gobi 65

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Scroll down the recipe card for step by step instructions with photos.         

Recipe Card

How to make Vangyache Kaap with Step by Step Photos

Preparations

1. Rinse 250 gram eggplant (brinjal). Discard the crown. Slice it into thick roundels with ½ centimeter thickness. Soak it in water as it often turns discolored fast.

   

Marinate the eggplant (brinjal) slices

1. Take a small plate or bowl, combine 1-2 teaspoon red chili powder (add as per taste), ½ teaspoon turmeric powder, 1 teaspoon garam masala powder, 2 teaspoon coriander powder, salt to taste, 2 teaspoon ginger-garlic paste, and 1 teaspoon lemon juice.
2. Add 1-2 teaspoon of water and combine to make a thick paste with spreadable consistency. You can taste the masala at this stage and adjust salt and other spices as per taste.
3. Remove the eggplant (brinjal) slices from the water and keep them on a plate. Make sure to drain off the excess water. Otherwise, the masala will not stick properly to it.
4. Take the eggplant slices one by one and apply a thin layer of spice mixture on the top, bottom, and sides of the brinjal.

   

For the crispy coating

1. On a plate combine ½ cup rava or sooji (semolina), ½ teaspoon red chili powder, ¼ teaspoon turmeric, and a pinch of salt. Adding spices to it is optional. But it gives a nice color and adds flavor to the coating.
2. Now coat the slices one by one with spiced rava or semolina. Keep it aside.

   

Pan frying eggplant

1. Heat 3-4 teaspoon of oil in a pan or tawa over medium heat.
2. Place 3-4 eggplant slices over it depending on the size of the pan. Do not overcrowd the pan.
3. Pan sear on one side until crisp and golden. Drizzle 1-2 teaspoon of oil on top.
4. Now flip and cook on the other side until crisp and golden on low to medium heat. You can add more oil as required. Make sure the eggplant slices are cooked.
5. You can prick the slice with the tip of a knife or fork on the side to check. If it pricks easily it is cooked.
6. Remove and serve this crispy fried eggplant immediately as a side dish with rice and dal.

   

Tips to make best fried eggplant recipe

• Cut the eggplant or brinjal slices into the same size so they are cooked evenly. Do not cut it too thick or thin as it will not get cooked properly.
• Drizzle some oil on top while cooking. It keeps the eggplant slices nice and moist.
• You can prick it with the tip of a knife or fork on the side to check whether the eggplant slices are cooked or not. If it pricks easily it is cooked.
• If the brinjal slices are not cooked but are golden in color then reduce the heat to low and fry until cooked.
• These crisp fried eggplant slices have to be served immediately. After some time they will lose their crispiness and become soft and soggy.

Ingredients & Substitutions

• Eggplant (Vangi)- Also known as brinjal or aubergine. I have used a large purple eggplant (brinjal) that we use to make Baingan bharta. Make sure there aren’t any holes on the surface of the eggplant. Holes indicate that there might be worms inside. To substitute, you can make the same recipe with potato or raw banana.
• Flavoring - I have used red chili powder, turmeric, garam masala powder, coriander powder, salt, ginger-garlic paste, and lemon juice. You can adjust the quantity of these spices as per taste.
• Rava (Semolina) - I have used fine rava or sooji for this recipe. You can substitute it with rice flour.
• Oil - Any oil with a neutral flavor and high smoke point can be used. I have used sunflower oil.

Variations that you can try

• Substitute eggplant with Potato or Raw Banana.

Serving suggestions for fried eggplant

You can serve fried eggplant as a side dish with

• Rice and Dal
• Khichdi
• Steamed rice and tomato saar (curry)

Storage Suggestion

• For best taste and flavor serve fried eggplant immediately. They won’t stay crisp for a longer period.
• Fry the eggplant slices as required. The leftover (unfried batch) can be stored in an airtight container in the refrigerator. Stays good for 2 days.
• Not a freezer-friendly recipe.