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| Main Ingredients | Brinjal, Salt |
| Cuisine | Maharashtrian |
| Course | Snacks and Starters |
| Prep Time | 6-10 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Vangi Kape
- 1 large Brinjal cut into thick slices
- to taste Salt
- 1 cup Rice flour
- 1/2 cup Semolina (rawa/suji)
- 1/4 cup Turmeric powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 3 tablespoons Oil
Method
- Apply salt on the brinjals slices and set aside.
- Put rice flour, semolina, salt, turmeric powder, red chilli powder and garam masala powder and mix well.
- Coat the brinjals with the seasoned flour and dust the excess flour.
- Heat oil in a non-stick pan, add brinjals and shallow-fry for two-three minutes on each side or till they become golden. Drain on absorbent paper.
- Arrange them on a serving plate and serve hot.
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