Sheetal Kamat

These days its so hard to get big brinjals in hyderabad.. so this time when i went to pune i got couple of them from pune, for my fav recipe - kaap. I have already posted the bengali style of this here. But today i prepared it our style - saraswat style.. The main difference is with bengali style the bhaja melts in mouth as its completely fried and soft, but in our style its crispier outside and soft inside.. I love Brinjal kaap the most in all other kaaps :)

Brinjal Kaap
Ingredients
1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil

Method
  • Cut Brinjal into round medium thick pieces
  • Marrinate with these pieces with salt and keep aside for 5-10 min
  • Marrinate with turmeric and red chilli powder
  • Heat the tawa and put little oil
  • Take rava in dish and keep each piece of marrinated brinjal in it to cover it with rava on both sides
  • Shallow fry it this covered pieces on low-medium heat till it turns brown

Notes
Fry on low-medium flame so that brinjal is well cooked and outer rawa coating is crispy
For better results use fine rawa. Sadly i didn't find fine(barik) rawa here so used bombay rawa that one gets in big bazzar
Also same recipe can be used to prepare banana(raw), potato kaaps

2 comments:
  1. Ajoy said...

    yeah even i like these ... off late i have developed a liking for the kaccha kela fry minus the rave :) .. its yummy :) ... muh mein pani aa gaya :) ..


  2. Sheetal said...

    yeah but when i went to pune this time, mom made super crispy and cooked vanga kaapa :) and thats when i started liking vaanga kaapa over only fried vaanga(potol bhaja style)


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