Wangyache Kaap is a simple pan-fried preparation of sliced eggplants coated with roasted semolina, chickpea flour, rice flour and a variety of common kitchen spices. The sliced eggplants are placed in salted water until the spice and flour mixtures are ready. Each slice is completely coated with the prepared mixtures before it is shallow-fried in oil on a wide non-stick pan until both sides are well done. Wangyache Kaap is commonly served with various lentil-curries and steamed rice.
© Pravin Masalewale, 2020