Vaingana Kaap (Shallow Fried Eggplant)

Vaingana Kaap, Dalitoy and Rice is my favorite comfort food. Shallow fried eggplants coated with semolina is a traditional Konkani recipe. Potatoes, sweet potatoes and taro root are also cooked in a similar way, especially in North Canara Konkani Cuisine. Today I served these fritters with Black Beans and Rice.

Ingredients:

Eggplant/Brinjal/Aubergine - 400 gms

Semolina/Sooji/Rava - 1/2 cup

Red Chilli Powder - 2 tbsp
Tamarind Paste - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Salt
Oil

How to make Vaingana Kaap (Phodi):
Cut the eggplant into slightly thick slices. Add the eggplant slices in the mixing bowl.  Sprinkle red chilli powder, turmeric and salt. Add tamarind paste and toss the slices well. Keep it covered for about 20 minutes so that the eggplants turn watery. Mix them again before frying.
In case you don't have 20 minutes, add few drops of water and form a thick paste.

Coat the marinated eggplant slices (both sides) in semolina and shallow fry in a pan drizzling little oil. Roast eggplant till the crust turns slightly crisp and/or golden brown. Prick the eggplants with a spatula or a fork to check if they are cooked. Enjoy crisp Baingan as an appetizer or with Rice and a curry.