Thursday, June 21, 2007

Vangyache Kaap (Eggplant Fritters)

When Sangeeta announced the ingredient for this month's JFI (Jihva for Ingredients), I was thrilled.
Not because I like eggplants; au contraire. I hate, dislike don't like them much.

The only acceptable form is vangyache kaap (vanga is the Marathi word for eggplant) and so I knew exactly what my entry for this event would be.
I waited till we got around to the letter V of Nupur's A-Z of Indian Vegetables event so I could submit this for both events.

So here they are, vangyache kaap which are, in my not so humble opinion, the only way eggplant is made palatable.

7-8 ¼ inch thick slices of eggplant
1 - 1.5 cups besan (or rice flour)
1 tsp turmeric
2 tsp (or more) chili powder
1 tbsp amchur
2 tsp cumin-corriander powder
a pinch of salt
oil, as needed

Slice the eggplants and let them sit in a bowl of salted water for about 10-15 minutes.
Meanwhile, mix all the dry ingredients and set aside.
Heat a non-stick pan or skillet and add a little oil.
Take a slice of the eggplant, shake off the water slightly and dip it in the besan mixture.
Lightly press the eggplant slice so that the besan mixture sticks to it. Flip the slice and repeat.
Add the eggplant to the skillet.
Cook each side for about a minute.
Cook other slices similarly. You may need to wipe the pan (or skillet) clean between batches.
Serve immediately.
Enjoy these kaap with a cup of hot tea or as a side-dish.

Serve the pretty looking slices to the others; save the slightly blackened ones for yourself. Believe me, they are the tastiest.

One batch of these eggplants go to Nupur as my entry for Nupur's A-Z of Indian Vegetables

And another one goes to Sangeeta who is hosting the JFI food blog event this month. JFI is the brainchild of Indira.
Add to Technorati Favorites