Vangyache Kaap (Pan Fried Eggplants) is a popular Maharashtrian delicacy made with large purple eggplants (aubergine).
This dish is perfect for snacks or as a side dish with meals.
This is a vegan, gluten-free, beginner-friendly, no onion no garlic easy-to-make dish.
About Vangyache Kaap (Pan-Fried Eggplants)
What are Vangyache Kaap?
Vangyache Kaap in English translates to โSliced Eggplantsโ.
Large eggplants (aubergine) are thinly sliced and coated with spices and rice flour. The slices are then shallow-fried till they turn crisp and cooked perfectly.
This dish is known for its simplicity and is often included in day-to-day meals as an accompaniment to the meals.
Vangyache Kaap (Pan Fried Eggplants) are easy to make and can be made in minutes.
The soft interior of eggplant perfectly contradicts the crispy coating making it delightful to your tastebuds.
This is such a versatile recipe that you can tweak the ingredients to your liking.
Though traditionally vangyache kaap is shallow fried, for a healthier version you may also bake it or air-fry without guilt.
At home, though we love to indulge in these vangyache kaap this dish we often make more often during festivals and gatherings.
This delectable dish is a perfect example of how using minimal ingredients this humble eggplant can be taken to the next level.
Eggplants in general are not only delicious but also packed with nutrients.
Eggplants are high in dietary fiber which aids in digestion. These are low in calories, high in antioxidants and support heart health.
In Bengali cuisine, the same type of traditional dish is very popular known as Begun Bhaja.
This begun bhaja is made with thick slices of eggplants that are marinated in spices like turmeric, red chilli powder, hing (asafoetida) and shallow-fried.
The process is somewhat similar to Maharashtrian Vangyache Kaap however, vangyache kaap is coated with flour like besan or rice flour while begun bhaja has no coating of any flour.
Due to this, vangyache kaap has more crunch while begun bhaja tends to be soft in texture.
Eggplants are widely used in Indian cooking. You will find many popular dishes such as Baingan Bharta (Vangyache Bharit), Bharwa Baingan (Stuffed Eggplants), Eggplant Potato Curry (Vangi Batata Rassa), Baigan Pakoda (Eggplant Fritters), Maharashtrian Bharli Vangi without Onion Garlic, Begun Bhaja (Bengali Style Shallow Fried Eggplants) to name a few.
Even though making this vangyache kaap is easy, it takes some patience to fry each slice until it turns perfectly golden brown and crisp.
Recipe Video
ingredients
Eggplant (Aubergine) โ To make thisย vangyache kaap select the big oblonged-shapedย purple eggplant which we use to make Baingan Bharta (mashed eggplants).ย These go best for this recipe.
Flour โ To coat the eggplants for that crispy exterior we will need rice flour.
Spices & Herbs โ We will need basic minimal spices like red chilli powder, turmeric powder, garam masala which enhances the taste of these eggplants.
Seasoning โ We will season this eggplant with salt.
Oil โ I have used sunflower oil to pan-fry them.
Frequently Asked Questions
How to prevent eggplant from becoming soggy?
Make sure to slice the eggplant thinly. Also, let the eggplant slice marinate for about 10-15 minutes so that all the excess moisture is released due to the addition of salt in the spice mix.
What type of eggplant is best for this dish?
Use the big purple eggplants (Aubergine)that we use to make baingan bharta. Make sure to select firm eggplant with smooth skin.
Can I make Vangyache Kaap without frying?
Yes, instead of shallow frying you can either bake or air-fry them for a healthier alternative. I have shared the process of how to cook them in the air fryer. The texture might be slightly different.
Variations
Stuffed Eggplants โ You can add stuffing of grated spiced paneer (cottage cheese) or mashed spiced potatoes between two slice of eggplants and pan-fry.
Garlic Infused โ You can apply fresh minced garlic to the eggplants which will give that punch of garlic flavour that beautifully compliement with the taste of eggplant.
Using Semolina (Rava) โ Instead of using rice flour, you may also coat the eggplant slices with semolina for an extra crunchy texture.
Using Different Vegetables โ You may also use potatoes or even plantain (raw banana) using the same flour and spices instead of eggplants.
Serving Suggestions
As a Snack โ This pan-fried crispy eggplant makes a perfect tea-time snack with a side of green coriander-mint chutney. Itโs a great option for some light and tasty evening snacks.
As a Side Dish โ Vangyache Kaap pairs best with Amti Bhat (Maharashtrian Dal Rice), it also makes a perfect accompaniment with pulao (pilaf), biryani and khichdi.
As Topping Or In Wraps โ You can add these crispy eggplant slices to salads or in wraps for that crunch.
Storage Options
Vangyache Kaap (Pan-Fried Eggplants) are best served immediately as they lose their crispness if kept for a long time.
If you have leftovers, store them in a refrigerator. They stay good for 2 days. However, they will lose their crispness.
Reheat in the pan so to bring back some of that crunch.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Eggplant Recipes
Baingan Aloo Sabzi (Eggplant Potato Curry), Baingan Pakoda (Eggplant Fritters), Bharli Vangi (Maharashtrian Style), Bharwa Baingan Masala (Stuffed Eggplants)
How to make Vangyache Kaap (Pan-Fried Eggplants)
Note:
For extra crispness, you can also add semolina (rava) to the rice flour mixture.
Adjust the cooking time depending on the thickness of the eggplant slices.
When thinly sliced, the eggplants become more crispy.
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Recipe Card
Vangyache Kaap | Brinjal Fry | Pan Fried Eggplants
Ingredientsย ย
- 250 grams Eggplant (Aubergine)
- 2 cups Rice Flour (Chawal Ka Atta)
- 1.5 teaspoons Coriander Powder
- 1.5 teaspoons Garam Masala Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Red Chilli Powder (for enhancing colour)
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 1 tablespoon Coriander Leaves, to garnish
- Oil, as need for pan-frying
Instructionsย
Making Spice Mix
- In a small bowl, add coriander powder, garam masala powder, red chilli powder, turmeric powder, kashmiri red chilli powder and salt to taste. Mix all the dry spices and keep them aside.
Prepping the Eggplant
- Wash and pat dry eggplant.
- Using a mandolin or a knife, cut into thin slices.
- To make eggplants crispy make sure to slice them very thin.
- Sprinkle the spice mix and apply it all over the eggplant slices.
- Let the eggplant slices marinate for 5-10 mintues.
- In meantime, in a mixing plate, add 2 cups of rice flour. Add 1 tablespoon of Kashmiri red chilli powder. Mix well.
- Also, heat a pan and add 2-3 tablespoon of oil for shallow frying.
Coat the Eggplant:
- Once the eggplant slices are marinated well, they will start to release water.
- Take an eggplant slice and lightly coat with the rice flour. Make sure to coat evenly.
- Place the coated eggplant slices on the hot pan and cook on medium flame.
- Fry each side for 2-3 minutes, or until golden brown and crisp.
- Vangyache Kaap (Pan-Fried Eggplants) are ready to serve.
- Serve hot as a standalone snack or as an accompaniment to the meals.
Air Fryer Method
- Preheat the air fryer to 180ยฐC (350ยฐF) for 3-4 minutes.
- Lightly brush the eggplant slices with oil.
- Place the coated slices in a single layer in the air fryer basket. Make sure not to overlap.
- Air fry at 180ยฐC (350ยฐF) for 10 minutes. Flip the slices midway after about 5-6 minutes to ensure they cook perfectly form both sides.
- Once golden and crisp, remove them from the air fryer and serve hot.
