Wednesday, August 7, 2013

Vangyache Masala Kaap

Time 20 min
Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup
Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp
Garam masala 1/4 tsp
Turmeric Powder 1/4 tsp
Amchur powder 1/2 tsp
Coriander powder 1/2 tsp
Salt to taste
Oil shallow frying

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Because of moisture of slices the masala mixture gets stick to slices.

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