• 1 big purple brinjal (longer in length and not very plump)
• 1 1/2 tbsp rice flour
• 11/2 tbsp thick  rawa/ semolina
• Salt to taste
• A pinch of asafoetida
• 1/8 tsp turmeric powder
• 1 1/2 tsp chilli powder (adjust to personal taste)
• Oil for shallow frying

• Wash and dry the brinjal and slit it horizontally into 1/4th ” thick slices. Dip the slices in salt water for 5 minutes to prevent them from discoloring.
• Combine the mentioned ingredients, remove the brinjal slices from water, tip off excess water and  coat them with the flour mix and dust excess flour.
• Heat an iron tawa/ skillet and place the brinjal slices  on it. Leave oil from the sides and cook them over low heat till golden and crisp  on each side. Pour a little oil from the sides when they need replenishing.
• The vangi/ brinjal are done when they are evenly golden and crisp.
• Serve hot with chapatis or varan ( dal) and rice.

• Adding rawa makes the brinjal crispier.Adding rice flour helps to evenly coat the brinjal.
• Shallow fried brinjal should always be served hot as they tend to lose their crispiness quickly.

• Look for a shiny and smooth brinjal.
• To pick a brinjal  with less seeds always choose the one with lighter weight.
• The crown and stem of the brinjal should be bright green. It shouldn’t be dry or brown.
• It should be quite firm. When pressed if it leaves an impression it means the brinjal is over ripe and not fresh.

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