Vangyache kaap [Spiced Green Eggplant roundels]

Almost every region in India has a traditional recipe for Eggplant roundels, either deep fried or pan fried. So while the Bengalis make a Begun Bhaja, you will find Baingan ke pakode up north and in Maharashtra we make Vangyache kaap. Recipes may vary according to regional tastes, availability of spices and personal preferences, but the basic idea remains centred around a soft piece of eggplant in the centre with a spicy, crunchy coating.

I had a fresh, long green-eggplant at home and wanted to make something quick with it for my lunchbox. Since it was really fresh, I decided to make the pan-grilled roundels using Vengi’s homemade masalas that I had written about in a previous post. This time, I used their marination masala, recommended originally for marinating fish or meat, but I used it for eggplants. If you don’t have the masala, you can substitute with a simple mixture of a pinch of turmeric, a teaspoon of red-chilly powder and 2 teaspoons of coriander and cumin seed powder.

Long Green-Eggplant

Long Green-Eggplant

Spice mix-used

Spice mix-used

Marinated Eggplant roundels

Marinated Eggplant roundels

Vangyache Kaap

Vangyache Kaap


1 long green eggplant, cut into 1cm thick roundels (you can use any available eggplant);

5 cloves of garlic and 1 inch pice of ginger, crushed together;

1 ½ tsp Vengi’s Marination masala;

Juice of ½ lemon, freshly squeezed;

Salt to taste;

Semolina (Rawa), for coating (can be substituted with rice flour or chickpea flour);

1tbsp oil, for pan frying.


  1. Take the chopped eggplant roundels in a bowl add the lemon juice to it and toss quickly. This will not allow the eggplant to turn black.
  2. Add salt to taste, ginger garlic paste and Vengi’s marination Masala to it and rub the spice mix on the eggplant until the roundels are coated evenly.
  3. Take some semolina in another bowl.
  4. Heat a non-stick pan or a griddle on high flame and heat a tbsp of oil in it. Lower the flame.
  5. Coat the eggplant roundels in the semolina and place in the heated pan. Cover and cook on one side for 4-5 minutes on low flame.
  6. Turn the roundels, turn the heat to high and cook on the other side for about 2 minutes, without covering.
  7. Serve hot, either as a appetizer by itself, with rotis, or as a side dish with dal and rice.

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This entry was posted on November 10, 2014 by in Recipes and tagged , , , , , .
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