Vangyache Kaap |Fried Eggplant(brinjal Slices) | BAINGAN CHIPS

Vangyache Kaap (Fried Eggplant Slices)

Vow this is my favourite dish since childhood...I like to have it with basmati rice ,goda varan(plain dal) & mango pickle.This is called as tondi lavna ( a side dish to main course)in marathi

Ingredients

• 1 big eggplant,
• 1 cup rice flour,
• turmeric powder,
• chili powder, (as per the taste)
• 1/2 tsp asafoetida,
• salt to taste
• 2 tsp chili powder,
• oil for shallow frying.

Method

Wash the eggplant. Cut lengthwise into one fourth inch slices. Rinse and rub some salt,red chilli powder & turmeric to both sides of each slice.

 

Combine rice flour, turmeric powder, asafoetida, chili powder and salt. Do not add water.

Heat a griddle (pan or tava) over high heat first. Once heated, turn heat to medium. Pour 2 tbsp oil initially onto the heated griddle.

 

Place each slice into the dry flour mixture so the flour mixture coats the slice 

completely.press with fingers.next turn the slice & press the back side of the slice in flour so the flour mixture covers completely. Likewise coat all the slices and arrange 2 to 4 slices onto the griddle. Avoid overcrowding the griddle.
Turn the heat to medium-high. Once the bottom side is crisp and golden brown, turn over each slice. Pour more oil if required and fry the other side. Check doneness by slightly inserting the turner into the slice.
 Once done, transfer the slices onto a tissue paper to drain excess oil.
Serve vangyache kaap with any meal as an accompaniment or just as an appetizer.

Variations:

1) Add  semolina (rava) along with rice flour in the coating.

2) Preferably eat this dish when its hot