Vangyache kaap (Brinjal Fry) are crispy pan-fried brinjal slices. It is made with brinjal also known as eggplant or aubergine marinated with simple spices, coated with rava (semolina) which is pan-fried until crispy and golden. Serve this eggplant slices with rice and dal as a side dish for a complete meal.
Brinjal Fry (Eggplant Fry)
Crispy pan-fried brinjal slices are called Vangyache Kaap in the Marathi language. Vangyache Kaap is a popular Maharashtrian dish from India.
These brinjal fry or eggplant fry are crisp on the outside and have a lovely soft feel inside with subtle sweet tones.
It 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.
About This Eggplant Fry Recipe
Brinjal or eggplant doesn’t have any particular taste or flavor. Similar to Baingan Bharta, it absorbs the flavors of the spices that are used to marinate it.
Marinated eggplant slices are then coated with rava (also known as sooji or semolina) to give it a crispy exterior when pan-fried.
This is a quick and easy brinjal fry or eggplant fry recipe that requires fewer ingredients and is ready within 30 minutes.
Ingredients Notes
- Brinjal (Vangi)– Also known as eggplant or aubergine. I have used a large purple 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.
- 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.
How to make Vangyache Kaap (Brinjal Fry)
Preparations
- Rinse 250 gram 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 Brinjal Slices
- Take a small plate or bowl, combine 1-2 tsp red chili powder (add as per taste), 1/2 tsp turmeric powder, 1 tsp garam masala powder, 2 tsp coriander powder, salt to taste, 2 tsp ginger-garlic paste, and 1 tsp lemon juice.
- Add 1-2 tsp 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.
- Remove the 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.
- Take the brinjal slices one by one and apply a thin layer of spice mixture on top, bottom, and sides of the brinjal.
For the Coating
- On a plate combine 1/2 cup rava or sooji (semolina), 1/2 tsp red chili powder, 1/4 tsp turmeric, and a pinch of salt. Adding spices to it is optional. But it gives a nice color and adds flavor to the coating.
- Now coat the slices one by one with spiced rava or semolina. Keep it aside.
Making Vangyache Kaap (Brinjal Fry)
- Heat 3-4 tsp of oil in a pan or tawa over medium heat.
- Place 3-4 brinjal slices over it depending on the size of the pan. Do not overcrowd the pan.
- Cook on one side until crisp and golden. Drizzle 1-2 tsp of oil on top.
- 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 slices are cooked.
- 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.
- Remove and serve this crispy eggplant fry immediately as a side dish with rice and dal.
Cooking Tips
- Cut the brinjal slices in 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 slices nice and moist.
- You can prick it with the tip of a knife or fork on the side to check whether it is cooked or not. If it pricks easily it is cooked.
- If the slices are not cooked but are golden in color then reduce the heat to low and fry until cooked.
- These crisp fried brinjal slices have to be served immediately. After some time they will lose their crispiness and become soft and soggy.
Variations that you can try
- Substitute brinjal with Potato or Raw Banana.
Serving Suggestions
You can serve it as a side dish with
- Rice and Dal
- Khichdi
- Steamed rice and tomato saar (curry)
Storage Suggestion
- For best taste and flavor serve them immediately. They won’t stay crisp for a longer period.
- Fry the 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.
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Vangyache kaap (Brinjal Fry)
Vangyache kaap (Brinjal Fry) are crispy pan fried brinjal slices. It is made with brinjal also known as eggplant or aubergine marinated with simple spices, coated with rava (semolina) which is pan fried until crispy and golden. These brinjal slices are crisp on the outside and have a lovely soft feel with subtle sweetness tones. Serve with rice and dal as a side dish for a complete meal.
Servings 4 people
Calories 190kcal
Equipment
- 1 Plate
- 1 small bowl or plate
- 1 Frying pan or tawa or skillet
Ingredients
For marinating brinjal slices
- 1 big brinjal or eggplant (250 grams) cut into roundels.
- 1-2 tsp red chili powder add as per taste
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tsp coriander powder
- salt to taste
- 2 tsp ginger-garlic paste
- 1 tsp lemon juice
For the coating
- 1/2 cup rava or sooji semolina
- 1/2 tsp red chili powder
- 1/4 tsp turmeric
- a pinch of salt
For panfrying the brinjal slices
- 3-4 tbsp oil
Instructions
Preparations
- Rinse brinjal. Discard the crown. Slice it into thick roundels with ½ centimeter thickness. Soak it in water as they often turn discolored fast.
Marinate the Brinjal Slices
- Take a small plate or bowl, combine 1-2 tsp red chili powder (add as per taste),1/2 tsp turmeric powder,1 tsp garam masala powder,2 tsp coriander powder, salt to taste,2 tsp ginger-garlic paste, 1 tsp lemon juice.
- Add 1-2 tsp 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.
- Remove the brinjal slices from water and keep it on a plate. Make sure to drain off the excess water. Otherwise the masala will not stick properly to it.
- Take the brinjal slices one by one and apply a thin layer of spice mixture on top, bottom and sides of the brinjal.
For the Coating
- In a plate combine 1/2 cup rava or sooji (semolina), 1/2 tsp red chili powder, 1/4 tsp turmeric and a pinch of salt.
- Adding spices to it is optional. But it gives nice color and adds flavor to the coating.
- Now coat the slices one by one with spiced rava or semolina. Keep it aisde.
Making Vangyache Kaap (Brinjal Fry)
- Heat 3-4 tsp of oil in a pan or tawa over medium heat.
- Place 3-4 brinjal slices over it depending on the size of the pan. Do not overcrowd the pan.
- Cook on one side until crisp and golden. Drizzle 1-2 tsp of oil on top.
- 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 slices are cooked.
- You can prick the slice with the tip of knife or fork on the side to check. If it pricks easily it is cooked.
- Remove and serve immediately as a side dish with rice and dal.
Video
Notes
- Cut the brinjal slices in 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 slices nice and moist.
- You can prick it with the tip of a knife or fork on the side to check whether it is cooked or not. If it pricks easily it is cooked.
- If the slices are not cooked but are golden in color then reduce the heat to low and fry until cooked.
- These crisp fried brinjal slices have to be served immediately. After some time they will lose their crispiness and become soft and soggy.
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