CookingBook.in
Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry

Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry

By Admin
Prep Time Total in 75 M
Course Lunch
Cuisine Karnataka
Diet Vegetarian

Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry is what stuffed brinjals vegetable is called in Konkani language and in Hindi it’s called Bharwa Baingan. Vangi or Brinjals are of different types like the small black ones, or the surati vangi, or white vangi or the ones I have used here i.e. Kateri Vangi. The Kateri vangi are a little big in size with a slightly purplish colour like stripes and are sweet in taste. These are generally used to make the Bharli Vangi.

Ingredients

  • 6 Brinjal (Baingan / Eggplant)
  • 2 Potato (Aloo)
  • 1-1/2 Onion
  • finely chopped
  • 1 cup Fresh coconut
  • grated
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 3/4 teaspoon Tamarind
  • 3 cloves Garlic
  • 1/2 inch Ginger
  • 2 tablespoons Jaggery
  • 1 teaspoon Gram flour (besan)
  • 1/4 cup Coriander (Dhania) Leaves
  • chopped
  • Salt
  • to taste
  • Whole spices to be roasted
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 Cardamom (Elaichi) Pods/Seeds
  • 2 Whole Black Peppercorns
  • 3 Byadagi Dried Chillies
  • For grinding to a paste
  • 1 tablespoon Oil
  • 1 Onion
  • thinly sliced
  • 1 cup Fresh coconut
  • grated
  • For tempering
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 sprig Curry leaves

Instructions

Step 1

To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water

Step 2

Cut off the stem and make two semi slits in it from the top to get a + sign

Step 3

This is for stuffing the masala

Step 4

Immerse in sufficient water till use

Step 5

 Cut the potatoes into thick wedges or large chunks and immerse in sufficient water

Step 6

Next, heat a small kadhai and add the oil

Step 7

Add to it the mentioned whole spices including cloves, cardamom, cinnamon stick, whole black peppercorns, byadgi red chillies and roast a little till they splutter

Step 8

Remove from heat and set aside to cool

Step 9

Heat some oil in the same pan, add sliced onions and saute till they turn soft and transparent

Step 10

Now add the coconut and roast for a while

Step 11

As soon as the coconut browns a little, switch off the flame and set aside to cool

Step 12

Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery in the end using sufficient water to get a thick paste

Step 13

Mix the besan in the above mixture

Step 14

It helps in thickening the gravy

Step 15

Add the turmeric powder, chopped onions and salt as well, to the above mixture

Step 16

 Add some chilli powder if desired

Step 17

Stuff the vaangi (baingan) with this masala and keep them aside

Step 18

Heat a pressure cooker and add the oil to it

Step 19

Add the mustard seeds

Step 20

When they splutter add the asafoetida and the curry leaves

Step 21

After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala

Step 22

Stir a little

Step 23

Add water almost upto the level of the vegetable

Step 24

Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required

Step 25

When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander

Step 26

Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family

Share this recipe