Brinjal / Eggplant / Aubergine - chopped into round slices
Besan (Gram Flour / Chickpea flour)
Red Chilly powder
Salt to taste
Put Besan in a bowl, add all the spice powders and salt to taste. Do not add water.
Dip the Brinjal slices in salted water for 10 minutes.
Pat dry the slices, dip and press them lightly in the Besan mixture, so that both sides of the Brinjal get well coated with Besan.
Heat a Non stick Tava / Wok and shallow fry these Brinjal slices. Don't worry if the Brinjal pieces get browned, they will taste wonderful.
This snack requires little oil, covering the tava with a vessel when shallow frying will also reduce the need for oil.
Serve your 'Vangyache Kaap' hot with a gentle sprinkling of Chaat Masala!!!