Vaangyache kaap are thinly sliced aubergines, spiced and shallow fried. These are different from the bhaje/bhajias/bhaja as they are variously known in India. The bhajias are dipped in a chickpea (besan) batter before they are fried but the kaap are simply dredged in dry rice flour.
I love these as appetisers as you can taste all the flavours and textures which are often lost when they are served with a meal. You can taste the crunch of the coating, the spices the aubergines have been marinaded in and the mushy texture of the vegetable, itself.
Although you can serve it with some dipping sauces, they will be quite superfluous as the aubergine is really the star attraction here.
Give them a go and I’d love to hear what you think.
1 medium aubergine, thinly sliced
1 teaspoon paprika or chilli powder
3/4 teaspoon turmeric
1/2 teaspoon Pathare Prabhu sambhar masala*
salt to taste
1/3 cup rice flour
oil, for frying
- Wash the aubergine slices and soak them in some salted water for about 15 minutes. Drain.
- Add the spices and the salt. Mix well and ensure that each slice is coated with the spices.
- Keep aside for an hour or two, or longer, if you can.
- In a wide pan, heat the oil.
- Dredge each slice of aubergine in the rice flour and place in the pan. The heat should be medium-high.
- Flip the slices when they are golden, ensuring that they are evenly cooked on both sides.
- Drain in paper towels.
- Serve hot.