Vangyache Masala Kaap

Time 20 min

Ingredients

Eggplant (thin sliced ) 1 medium size  (10-12 slices) (i use eggplant especially used for bharit)
Gram flour (Besan) 1/4 cup

Rice flour  1/4 cup
Cornflour 1/4 cup
Red chili powder 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Amchur powder 1/2 tsp
Coriander powder 1/2 tsp

Salt to taste

Oil shallow frying

Method

Make not thin nor thick slices of eggplant. Then deep slices in bowl containing water and salt. Keep it for 1 hr or atleast 1/2 hr. 
Mix all ingredients in a shallow plate. Do not add water. Keep it aside.
Heat little oil in non stick tava. Then take one slice from bowl containing water and salt, drain water then dip in masala mixture upside down and then drop them in flat non stick tava, shallow fry till golden brown. Shallow fry from both sides adding little oil. Serve hot.

Tip
Because of moisture of slices the masala mixture gets stick to slices.

Corn Tikki

Time 15 min

Ingredients

Fresh corn 1 cup

Chopped onion 1 big size

Green Chili 1

Ginger 1/4 inch

Ghat masala 1/4 tsp

Cornflour powder/rava 2 tbsp

Lemon juice 1/2 tsp

Coriander 1 tbsp

Salt to taste

Oil for shallow fry

Method

In blender mix all ingredients except oil & cornflour. Make coarse mixture. Grinding process leaves water. So squeeze and remove excess water. Make 7-8 balls. Take one ball, gently press to make flat round in shape, dip in cornflour/rava, so that it get coated very well from all sides.
Heat oil in tava, shallow fry till golden brown. Flip up side down. Roast with little oil.

Serve hot with sauce or mint chutney.