Vangyache Kaap

Instructions

1. This recipe will make 2 serving of vangyache kaap. Slice the eggplants (Baingan) and soak them in salted water while preparing the spice mix.
2. In a large plate, combine red chilli powder, hing, turmeric powder, salt, and garam masala powder.
3. In another large plate, mix besan (gram flour), rice flour, and rava (sooji), and set aside.
4. Drain the water from the eggplants, pat them dry with a kitchen towel, and remove any excess moisture.
5. Heat a large non-stick pan and add oil.
6. Take a slice of eggplant, rub both sides with the spice mix from step 2, and then coat with the besan, gram flour, and rice flour mixture from step Pat off excess flour.
7. Carefully place the coated eggplant slices on the hot non-stick pan, adding a few drops of oil on the sides. Cook over low flame.
8. Repeat the process for the remaining eggplant slices.
9. Turn the eggplants and add a few drops of oil at intervals to prevent burning.
10. Serve the piping hot eggplants with dal rice or khichdi and dahi (yogurt).