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. 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.  Brinjal (Baingan / Eggplant), Red Chilli powder, Turmeric powder (Haldi), Tamarind Paste, Sooji (Semolina/ Rava), Salt, Oil   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 Oil , for shallow frying     10   20     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.