Konkani Style Vaingana Kaap Recipe - Shallow Fried Eggplant With Semolina
A vegetarian Konkan recipe with brinjal (baingan / eggplant) - cut into thick slices, red chilli powder, turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Vaingana Kaap Recipe, cut the eggplants into thick slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 2
In a bowl, mix the red chilli powder, turmeric powder, salt and tamarind pulp
red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)tamarind paste(1/2 teaspoon)salt - to taste - 3
Add the eggplant slices to the bowl and apply the mix evenly on both the sides of the eggplant slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 4
Leave it to marinate for 5 minutes, the excess water will also ooze out of the eggplants
- 5
Now, coat each eggplant slice with the semolina on both sides and keep aside
- 6
To roast the eggplant, heat a skillet, brush it with little oil, place a few eggplant slices and let it cook and roast on one side for 5 minutes
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 7
Brush a little oil on top, flip over and cook the other side of the eggplant slices for another 5 minutes until it is well cooked and roasted
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 8
Likewise, cook the rest of the eggplant slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 9
Enjoy the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious weekday lunch
Nutrition Facts
Per serving
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Konkani Style Vaingana Kaap Recipe - Shallow Fried Eggplant With Semolina
A vegetarian Konkan recipe with brinjal (baingan / eggplant) - cut into thick slices, red chilli powder, turmeric powder (haldi). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
To begin making the Vaingana Kaap Recipe, cut the eggplants into thick slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 2
In a bowl, mix the red chilli powder, turmeric powder, salt and tamarind pulp
red chilli powder(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)tamarind paste(1/2 teaspoon)salt - to taste - 3
Add the eggplant slices to the bowl and apply the mix evenly on both the sides of the eggplant slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 4
Leave it to marinate for 5 minutes, the excess water will also ooze out of the eggplants
- 5
Now, coat each eggplant slice with the semolina on both sides and keep aside
- 6
To roast the eggplant, heat a skillet, brush it with little oil, place a few eggplant slices and let it cook and roast on one side for 5 minutes
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 7
Brush a little oil on top, flip over and cook the other side of the eggplant slices for another 5 minutes until it is well cooked and roasted
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 8
Likewise, cook the rest of the eggplant slices
brinjal (baingan / eggplant) - cut into thick slices(500 grams) - 9
Enjoy the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious weekday lunch
About this recipe
A vegetarian Konkan recipe with brinjal (baingan / eggplant) - cut into thick slices, red chilli powder, turmeric powder (haldi). Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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