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.