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Thursday, September 18, 2014

"Vangyache Kaap" / Spicy Eggplant fritters

So, I am the only fan of eggplant at home. 'M' and the kids don't care for it much and so we rarely make anything eggplanty at home. When you don't get to eat something for days or months together...it automatically gains 'special' place and you crave it as if its the 'best' thing in the world ;p
So is the place of eggplant for me these days :)
I took the opportunity to cook this..a very maharashtrian appetizer made with eggplant when 'M' was away on business trip and was enjoying his moms handmade 'Puran Poli' :)

1 large purple eggplant or 4 medium eggplants sliced thinly and immersed in water
1/2 cup 'Thalipeeth bhajani' ( maharashtrian multigrain flour)
1 tsp red chili powder
1/2 tsp turmeric
oil to fry

1) Mix the bhajani flour with salt,turmeric and red chili powder. Place in a flat plate.
2) Coat the wet slices of eggplant with the dry bhajani powder.
3) Shallow fry in nonstick pan till eggplant is cooked and turns brownish.
4) Serve hot!