Vangyache kaaptya/Pan-fried crispy eggplant

Wanna know a fun way to get your children (or adult children) to eat Eggplant? Make this lip-smacking, gluten-free, somewhat healthy Maharashtrian side-dish aka Vangyache kaaptya (loosely translates to pan-fried crispy eggplant slices). Tastes best when paired with garam varan - bhaat - tup (daal chawal)! Learn how to make this effortless dish below...

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Prep Time: 10 minutes Cook Time: 30 minutes

Ingredients (makes 5-6):

1 medium sized eggplant

1 tsp turmeric powder

1 tbsp red-chilli powder

1 1/2 cup gram flour

Salt to taste

Oil to shallow fry

How to make?

Step 1:

Slice the eggplants (about 1/3 inch in thickness) and soak them in water for a 3-4 minutes.

Step 2:

In a plate, mix together red chilli powder, turmeric powder, and salt. Drain the water from the eggplants, pat dry with a kitchen towel to remove any excess moisture. Marinate the eggplant using this spice mix.

Step 3:

Next, lightly coat the eggplant with gram flour on both sides. Pat any excess gram flour. Set aside.

Step 4:

In the meanwhile, heat a non-stick large pan and add oil. Once heated, place the eggplant slices and allow it to cook over low-medium flame till the eggplant gets a light reddish - brown color. Repeat the process with rest of the slices. If you can pierce through the eggplants easily using a fork, the kaaptya are ready to be devoured!

Serve hot with daal-chawal!