Vangyache Kaap (Eggplant Rings)

It is a Maharashtrian dish eaten as an evening snack or starter. It is crisp and spicy and very simple to make!
Eggplant is naturally low in fats and calories and is a wonderful source of vitamins and minerals. It has good amount of antioxidants and is referred as 'brain food' as it helps to protect fats in the brain cell membrane. So, include it in your weekly menu :)

Ingredients :

Eggplant (brinjal) : 1 big
Rice flour : 1/2 cup (besan can also be used)
Coriander powder : 2 tsp
Dry mango powder (amchur) : 1 tsp
Red chilly powder : 1 tsp
Turmeric : 1/4 tsp
Salt to taste
Oil : 1-2 tbsp

Method :

• Cut off both the ends of eggplant. Cut into thin slices and immediately dip in a bowl of water to avoid blackening.
• In a flat plate take the rice flour and add in coriander powder, dry mango powder, red chilly powder, turmeric and salt. Mix really well.
• Heat a skillet and grease it with some oil. Now dip slices one by one into the rice flour mixture and coat very well on both the sides and place on the skillet.
• Put oil as required and roast on medium heat till it gets crisp and brown.
• Sprinkle some chat masala and serve hot!