Vangyache Kaap
It is a mouth-watering traditional Maharashtrian and Konkani version of 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
- Portion size: 20-25 disks
- Serving size: 5-6 disks
Nutrients
- Calories: 83 Kcal
- Proteins : 1.3 gm
- Sodium: 60 mg
- Potassium: 112 mg
- Phosphorus: 17 mg
Procedure:
- 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 of 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.
- Flip over and fry the second side till it becomes crisp and light golden.
- Serve hot with any rice preparation.