Fried Brinjal is an easy-to-make East Indian and Maharashtrian dish that is not only delicious but healthy as well; and it hardly takes about 25 minutes. Perfect as a snack, entree, or side-dish!
If you are ever in a hurry and need to make a quick and easy dish or snack, you can try your hand at the vegetarian fried Brinjal or Baingan also known as Vangyache Kaap in Marathi.
This fried eggplant recipe is really tasty and healthy as well. Dad uses just a few ingredients to make the fried brinjal and gives us steaming hot snacks for tea time or as appetizers. They do great as an entree or a side dish for dinner too; a perfect pairing for dal and rice.
What ingredients Do you Need for Fried Brinjal?
You don’t need much for fried brinjal. Just the brinjal, a handful of spices like chilli powder, turmeric, pepper and salt. And of course, the rice flour and vinegar to marinate it, and oil to fry it.
Traditionally, the East Indian version of Vangyache Kaap is made with gram flour, but we use rice flour to make it gluten-free. There’s also the option of adding a beaten egg instead of the vinegar for a smoother batter.
How to make Fried Brinjal or Vangyache Kaap easily
Start by cutting the Brinjal in thin slices, about quarter of an inch or lesser in width.
Add a teaspoon of salt, half teaspoon of turmeric and one teaspoon of chilli powder. You can also add half teaspoon of pepper, depending on how spicy you want it.
Add 2 tablespoons of rice flour and 2 tablespoons vinegar and mix the ingredients together and let it rest for a little while (about 5 minutes or so).
Heat 2 tbsp oil in a pan and fry the brinjal for about 5-7 minutes, then flip sides. Total frying time is about 15 minutes. For a regular-sized brinjal, you might have to use 2 pans or the same pan twice.
And there you have it, yummy fried brinjal, all ready to eat! Crispy on the outside and gooey on the inside. Did I say yummy? Serve as a side-dish for dinner, or as a hot snack with plain curd or chutney.
What’s perfect about this Fried Brinjal recipe?
- Baingan or brinjal is high in fibre and perfect for a low calorie snack or side-dish.
- We use rice flour to make the recipe is glutenfree. But you can use besan (gram flour) for a crispier batter.
- It’s an easy-to-make appetizer or side dish that hardly takes half an hour.
Cooking Tips and Tricks for Vangyache Kaap
- The vinegar used in the recipe adds a tangy flavor. Use apple cider vinegar if you want a more earthy flavor.
- If you are not a Celiac, you can use gram flour instead of rice flour for this vegetarian recipe.
- This brinjal is crisp on the outside and gooey inside. If you want it crisp througout, deep fry instead of shallow fry.
Other FAQs about Brinjal
What is an other name for Brinjal?
Aubergine or Egg Plant. (Baingan in Hindi.)
Do you know if Brinjal is a Fruit or Vegetable?
It is a fruit, however it is commonly used as a vegetable.
Can you make this dish with Green Brinjal?
Yes, you can use green brinjal or any other variety you have available in your area.
Can you use the seeds and skin?
Yes, the seeds and skin are edible.
Do I have to use vinegar?
No, you can fry brinjal without using vinegar. You can add eggs for the batter if you prefer.
Other Recipes You might Like
- Spicy Green Chutney
- Gluten Free Sand Cake
- Gluten Free Chicken Tope
- Boiled Egg Chilly Fry
- Gluten Free Chicken Soup
- Batata Bhaji Recipe, an Indian Potato Dish
- Tu BiShvat Cookies
- Easy Cabbage and Corn Vegetable
- Moong Dal Recipe
- Date Rolls
- Marzipan for Christmas
- Custard Powder Halwa
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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Fried Brinjal (Crunchy Outside & Mushy Inside)
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Ingredients
- 500 g Brinjal or Baingan or Aubergine or Eggplant
- 1 teaspoon Salt
- .5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 2 tbsp Rice flour
- .5 teaspoon Pepper Powder
- 4 tbsp Oil
- 2 tbsp Vinegar
Instructions
- Cut the Brinjal in thin slices lesser than a cm thick.
- Add 1 teaspoon Salt, 1/2 teaspoon Turmeric, 1/2 teaspoon Pepper, 1 teaspoon Chilli powder and mix together.
- Add 2 tablespoons Rice flour, 2 tablespoons Vinegar to the brinjal mixture and leave it to rest.
- Heat 2 tbsp oil in a pan and fry half the brinjal for about 5-7 minutes on each side. Repeat with the other half of the brinjal for 5 to 7 minutes on each side. (Or use 2 frying pans to save time.)
- And that's it! The easy Indian fried brinjal is ready.
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Notes
- For a tangy flavor, add vinegar. If you want a more earthy flavor, used apple cider.
- Instead of rice flour, you can use gram flour as well.
- Deep fry if you like it more crisp.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
We don’t get chutney here. What else can we use?
The fried aubergine can be eaten without chutney or sauce and tastes great plain too! But if there was a choice, you can use ketchup, chilli sauce or sour cream.
Really easy. Went great with ketchup.