Wednesday, June 16, 2010
All the recipes for kaap/kahrya or phodi are same. All you need is to add salt, turmeric powder, chili powder and a pinch of asafoetida to the veggies. Dredge the marinated veggies in rawa/semolina or rice flour/tandaLachi peethi or mixture of both rawa & peethi and shallow fry them on low flame till it's crispy from outside and soft from inside. You can use the same recipe for making kaap from eggplants, green tomatoes, potatoes, parwar, kantole, sweet potato, yam/suraN, arvi/taro roots or any veggie that you fancy!
Since I used dried breadfruit, I soaked it in water till it looked plump and then followed the above method.