Vangyache Kaap

Ingredients:

Brinjal, 4-5 medium size

Haldi ½ tsp

Red chilli powder ½ tsp

Salt 1/8 th tsp (or as suggested by the dietitian)

Cooking Oil 2 tbsp

Hing 1 pinch

Rice Flour 1 tbsp

Rawa 1 tbsp

Wash and slice brinjal in slices having 0.5 cm thickness and leave in water for 15-20 min.
Drain the water and take the brinjal slices in a bowl. Add haldi, red chili powder and 1 generous pinch of asafoetida (hing).
Add salt as per prescribed amount.
Mix and coat the spices evenly all over the brinjal slices.
In a plate take 4 to 5 tablespoons rava and rice flour. Simultaneously, heat 1 to 2 tablespoons of oil on a tawa.
Coat each slice with rava and rice flour mix. Dust off excess rava by gently tapping the slice in the plate.
Place the coated brinjal slices on the tawa and shallow fry on a medium flame.
Flip over and fry the second side till it becomes crisp and light golden.
Serve hot with any rice preparation.