Vangyache Kaap:

 A popular maharashtrian dish made with a big aubergine of the seedless variety.There is a variation made with potato too .We love it and hope you will too:):)


Ingredients


1 big seedless aubergine
2 big potatoes
1 cup bhajni atta( the mix of flours we use for making thalipeeth, if not available then use simple rice flour)
1 cup sabudana atta (tapioca pearls flour )
salt and chilli powder to taste
1t spoon corriander powder
1 t spoon cumin powder
1 big vessel of water mixed with salt and small spoon of asefoetida

Metod

Chop the aubergine and potatoes into thin roundels, put them in the vessel of water mixed with salt and asafoetida, let this rest for half an hour.
In the bhanji atta or rice atta mix enough salt, chilli powder coriander powder and mix well.
In the sabudana flour mix salt chilli powder cumin powder mix well.
Now take a non stick tava or a pan smear with oil, remove the aubergine pieces from the water and coat the rice flour mix or the bhajni mix well on it and keep each one on the tave to shallow fry. Keep covered keep checking and turn them and cook the other side also and keep oil as required. cook them till light brown and crisp on both the sides.
Do the same with potatoes except that you need to smear them with sabudana atta mix.
This dish tastes super as it is, ppl who like sauce can eat them with sauce of any variety.