When Sangeeta announced the ingredient for this month's JFI (Jihva for Ingredients), I was thrilled.
Not because I like eggplants; au contraire. Ihate, dislike don't like them much.
Not because I like eggplants; au contraire. I
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.
Ingredients
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
Method
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.
20 comments:
another baingan fritter, anyway i am a lover of baingan looks delicious, i need one batch too...:)
Is that same as beguni posted in Ahaar... looks like everybody is making this...
This is also my favorite way to eat vast quantities of eggplant (with varan-bhat or dahi-bhat)...although I lurve eggplant and will eat it in every possible way! :)
I am an absolute chooser when it comes to eggplant and this is one of the very few ways that I eat them as well!!!! Nice entry Cooker. :)
I love this and also bharit.Nice entry TC :)
good one tc! can't wait for my garden eggplant to grow :)
TC,send them to me if you don't like them!;D
Looks great.Enjoy:))
Those look awesome.....I hated eggplants when I was a kid...not NOW!
:)
Looks awesome .....i love eggplant ....nice one
Roopa: sure, I'll send one right away :)
Suganya: it is raining eggplants!
Nupur: I agree, varan/dahi-bhaat + kaap; don't need much more.
Coffee: My gran used to make eggplant bhaji (pakora); like those too.
Archana: I'll stay mum about the bharit :)
Richa: Thanks. What else is growing in your garden?
Asha: I'll keep the 'kaap' and send the rest of the eggplants to you. BTW, your vangi-bhaat is on my to-do list.
Trupti: When I was a kid, someone mentioned that the inside of an eggplant looks like fish. That was it! Went off eggplants, totally.
Deepa: Thanks.
what other veggies would you recommend kaapofying besides vangi, potato and sweet potato?
Bee: for sure, zucchini are good kaap-candidates.
According to Ruchira, you can also make kaap using suran and green bananas. Haven't tried these variation, though.
Hi,
Eggplant frittters looks great ! never made fritters with eggplant ...your's look lovely ..will try it soon. Thanks
wow...looks lovely....i am not a big eggplant fan...but the when it comes to fritters, i am keen to try it...thanks
We make a similar fritter here in the Caribbean using a seasoned batter of split-pea powder. This is usually served hot with a green mango chutney or achaar. We call it biganee. Yours looks perfect.
Madhu: Thanks.
DilipBhai: I, too, am not a big fan of eggplants. I like them only in this avataar. Try them, you'll surely like them too.
Cynthia: You've given me a wonderful idea. I'm going to try them with g. mango chutney next time. Thanks!
This looks and sounds fantastic! I love aubergine fritters anyway, and this is a nice idea!
In Croatia, we fry them in a simple batter of eggs and flour mixed with bread crumbs, and eat them with a squeeze of lemon juice! Lovely! But I will try your version, too! I love Indian food, and cooking with spices, aromas spreading throughout the house!
Will try... definitely!
Sounds delicious. will try it out.
Easy and Tasty one! My Mumbai friend used to prepare this while we were in US. Thanks for the post.
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