Eggplant crisps/ Vangyachi kaapa
Little one, screamed out from the balcony asking a dear neighbor, are you buying fish? On hearing him back, he quickly declared that I am coming for lunch. Little fellow has never tasted fish. But I suppose kids get attracted to things that they feel they are being deprived of. Suddenly the world was pouring out suggestions on how I should handle this demand. Some offering to take him to their homes so that he can eat whatever he likes others suggesting or pushing me make something for his sake once in a while.
I decided to provide him an option to his fish cravings. I did not lie to him as do not want to trick him ever. If the plan works then well, it is a win-win situation else I would succumb to the demand and arrange for something.
I spoke with my ever bankable support- mom to ask her what can I feed him that would make him feel that he has not missed out anything. She said since he has not eaten fish its better to give him something that looks like it and not necessarily taste like one.
This is how the eggplant crisps recipe was born. Irrespective of the reason, this is a great side dish to be enjoyed along with rice and sol kadhi.
1 large egg plant / aubergine/ brinjal(bhartha wala)
2 tbsp corn meal/ rice flour
1 tspn tamarind pulp
1 tspn red chilli powder
½ tspn turmeric powder
a pinch of garam masala
salt to taste
Oil for shallow frying
1) Wash the eggplant well. Make ½ inch thick roundels. Soak them in water to avoid rusting
2) Rub the egg plant discs with tamarind pulp.
3) In a flat dish, mix corn meal, red chilli powder, turmeric, garam masala and salt.
4) Heat a shallow frying pan. Pour some oil.
5) Dip each eggplant disc in the corn meal mixture. Coat both sides well. Use some water if required but the pulp should take care
6) Fry each disc in the shallow pan until it becomes crisp on each side. About 3-4 min
7) Serve with rice or bread