Vangyache Masala Kaap

Vangyache Masala Kaap

Spice marinated eggplant slices shallow fried


  • 1 large sized, Eggplant, sliced in rings of 1/2 inch thickness
  • Salt to taste
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Amchur powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Garam masala
  • 1/2 teaspoon Red chili powder
  • 1/4 cup Cornflour
  • 1/4 cup Rice flour
  • 1/4 cup Gram flour (Besan)
  • Oil


  1. Place slices after cutting in salted water for about 1/2 hr.
  2. Mix all ingredients in a shallow plate without adding water and keep aside.
  3. Heat little oil in a pan.
  4. Taking one slice at a time, drain it from salted water and dip in masala mixture and shallow fry till golden brown from both sides.
  5. Serve Vangyache Masala Kaap hot.

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