As an accompaniment to the Varan bhaat, I made Vangi Kaap.. for M
I believe every cuisine from every region in India has their own version of making this accompaniment! Here is my Maharashtrian VersionYou need:
1 Large Brinjal (eggplant /vangi/ baingan) , sliced into med-thick slices
1/4 tsp. EACH, turmeric, Red Chilly pwd., Cumin pwd., Corriander pwd., Amchur pwd.
1/2 tsp, Rice Flour
1/2 tsp Sooji / rava/ Farina (this was my inclusion)
Salt to taste
Oil to shallow fry
Mix all the dry ingredients. Spray the brinjal slices with a bit of oil, sprinkle the masala on it (on both sides). Heat a skillet. Drizzle the oil on the skillet and then place the seasoned brinjal slices . Cook on a medium heat on both sides. Serve with lunch/ dinner. As an option, to keep it very simple, you can also exclude the cumin-corriander powder and use the basics to make vangi kaap.
This will go to Nupur as my contribution for V of the A-Z of Indian Vegs. ...Pin It