Konkani Style Vaingana Kaap Recipe - Shallow Fried Eggplant With Semolina
Vaingana Kaap Recipe is a traditional Konkani shallow fried fritter made with aubergines or eggplants.The thick slices of eggplants are marinated with spices and tamarind, coated with the roasted semolina and then shallow fried in a skillet. Best to be served along with rice and dal.
Vaingana Kaap Recipe is a traditional Konkani shallow fried fritter made with aubergines or eggplants. For this recipe, the bigger variety of eggplant is used. The thick slices of eggplants are marinated with spices and tamarind, coated with the roasted semolina and then shallow fried in a skillet. It is spicy, crispy and makes for a wonderful side dish for a simple Dal and Rice lunch.
Serve the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious weekday lunch.
If you like this recipe, you can also try other Konkan Recipes such as :
10 M
20 M
30 M
4 Servings
Ingredients
- 500 grams Brinjal (Baingan / Eggplant) , cut into thick slices
- 1 tablespoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Tamarind Paste
- 1/2 cup Sooji (Semolina/ Rava)
- Salt , to taste
- Cooking oil , for shallow frying
How to make Konkani Style Vaingana Kaap Recipe - Shallow Fried Eggplant With Semolina
To begin making the Vaingana Kaap Recipe, cut the eggplants into thick slices. In a bowl, mix the red chilli powder, turmeric powder, salt and tamarind pulp.
Add the eggplant slices to the bowl and apply the mix evenly on both the sides of the eggplant slices.
Leave it to marinate for 5 minutes, the excess water will also ooze out of the eggplants. Now, coat each eggplant slice with the semolina on both sides and keep aside.
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.
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.
Likewise, cook the rest of the eggplant slices. Enjoy the Vaingana Kaap Recipe along with Steamed Rice and Konkani Style Southe Koddel for a simple yet delicious weekday lunch.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
