Thursday, August 19, 2010

Vangyache Kaap (Eggplant Fritters)

These are shallow fried eggplant fritters. My daughter loves them. Here's how I make them:

1 eggplant - sliced horizontally into 1/2 inch thick slabs
3 heaped tbsp rice flour
1 tsp red chilli pwd
1 tsp salt
1/2 tsp cumin pwd
pinch of asafotida
Few tbsp oil for shallow frying

Rub the eggplant slices with 1/2 the red chilli pwd and salt and rest for 15 mins. They will ooze some water. In the meanwhile, mix the rice flour with the remaining chilli pwd, salt, cumin pwd and asafotida. Dip the eggplant slices in the rice flour mix to coat on both sides. Shallow fry on both sides in a non-stick pan using oil as needed.

Serve warm with rice and dal. We love to eat them with varan-bhaat.

These Vangyache Kaap go to the Side Dish event at Veggie Platter.

These also go to the Jay Ho Brinjal event at JayZ Kitchen.


Satya said...

hello supriya
first time to ur blog ...u got a gr8 space here with alot of unique recipes ..actually i came through Akheela's blog
those eggplant fritters looks o crispy n yummy ,love the pomodoro sauce n sprouted quesadilla too..i bookmarked all of them ...thanks for sharing ..glad to find u
if u get time do visit my blog


Suma Gandlur said...

I can imagine how delicious they would be!
Thanks for sending over these lovely, crispy fritters.

Jay said...

thanks a lot for sending ur entry to the Jay ho brinjal event: Please check the event round up here!

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