Vangyache Kaap (Brinjal fry)
1 big and long brinjal or eggplant (vanga),
Besan or gram flour, depending upon the size of the brinjal,
Turmeric powder, red chilli powder, salt all according to taste,
Oil for frying.
Cut the brinjal into medium thick slices and apply salt to them. Keep aside for 5-10 minutes so that they leave some water. In a plate, mix all the other ingredients except oil. Watch out for the quantity of salt, since we have already applied salt to the brinjal. Heat oil in a pan, dip each brinjal slice in this mixture, flip over and make sure its coated properly and put it in the oil. Fry on medium low heat till crisp and reddish golden in color. This could be served as starter or a side dish.