Vangyache kaap or crispy eggplant is one of my favorite dish. Growing up my mom use to make them a lot and we use to gobble them like crazy. I have this thing with ketchup, which I passed it on to my kids I think, we love Ketchup with everything 😀😀 and this crispy eggplant is one of them. Let's  get started! Ingredients 1 large eggplant 1/3 cup besan/chickpea flour 3 tbsp rice flour 1/2 tsp chili powder 1/4 tsp cumin powder 1/4 tsp coriander powder 1/4 tsp dry mango powder salt as per taste Oil as required for shallow frying Method Wash and dry eggplant. Cut into thin circles around 1/4 inch. We need it nice and thin for crispy texture. Arrange all the cut circles on a cooling rack and sprinkle salt on both sides, let it stand for 10 minutes. This step is very important, salt will draw water out and also some of eggplants bitterness along with it.  In the mean time start making the spice rub, in a plate mix together chickpea flour, rice flour, chili powder, cumin powder, coriande