A quintessential Goan dish, had as an accompaniment to rice and varan. It is crispy on the outer side and soft from inside. Perfect way of serving eggplant to fussy kids. Many veggies can be used to make kapa, the favourite being potato or aloo ( batatyachi kapa). I have made these kapas with suran (yam), bhindi (okra), pumpkin ( bhopala), colacassia (arbi), cauliflower ( phul gobi)…all of them taste equally yummy and can be had with plain dal-rice
1 large eggplant sliced
2 tsp turmeric powder
1 tbsp red chilly powder
Semolina for coating
Oil for shallow frying
- Slice the eggplant when you are ready to make it or else it will turn brown. Alternatively, you can put in a bowl of water to avoid browning of the slices if you are not making it immediately.
- The slices should be 3-4 mm thickness. Take them in a bowl. Add turmeric powder and red chilly powder and mix well so as to coat each slice. Let it rest for 10 minutes.
- Add salt. Please note salt should be added only when you are ready to cook or else it will leave water and all the spices will come off. Mix well.
- Place a pan or tawa on medium heat. Once it is hot, drizzle oil to coat the pan.
- Coat the eggplant slices on both sides with semolina and place them on this pan.
- Drizzle more oil from the sides.
- Once the lower side turns reddish brown, flip sides and let the other side cook.
- Once they are done, take it off the pan and put the next batch. You can also check for doneness by inserting a tooth pick. If it slides effortlessly, it is ready.
- Please cook the eggplant slices on medium low flame.
- Serve hot with dal rice.