It is a mouth-watering traditional Maharashtrian and Konkani version of vangyache kaap. Portion size: 20-25 disks Serving size: 5-6 disks

 

Ingredients: Brinjal, 4-5 medium size Haldi ½ tsp Red chilli powder ½ tsp Salt 1/8 th tsp ( or as suggested by the dietitian) Cooking Oil 2 tbsp Hing 1 pinch Rice Flour 1 tbsp Rawa 1 tbsp

 

Procedure: Wash and slice brinjal in slices having 0.5 cm thickness and leave in water for 15-20 min. Drain the water and take the brinjal slices in a bowl. Add haldi, red chili powder and 1 generous pinch of asafoetida (hing). Add salt as per prescribed amount. Mix and coat the spices evenly all over the brinjal slices. In a plate take 4 to 5 tablespoons rava and rice flour. Simultaneously, heat 1 to 2 tablespoons of oil on a tawa. Coat each slice with rava and rice flour mix. Dust of excess rava by gently tapping the slice in the plate. Place the coated brinjal slices on the tawa and shallow fry on a medium flame. Flip over and fry the second side till it becomes crisp and light golden. Serve hot with any rice preparation.

  Nutritional Content per serving
Energy Kcal Protein g Sodium mg Potassium mg Phosphorus mg
83 1.3 60 112 17