Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry
A vegetarian Karnataka recipe with brinjal (baingan / eggplant), potato (aloo), -/2 onion - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
26 steps- 1
To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water
brinjal (baingan / eggplant)(6)sprig curry leaves(1) - 2
Cut off the stem and make two semi slits in it from the top to get a + sign
- 3
This is for stuffing the masala
- 4
Immerse in sufficient water till use
- 5
Cut the potatoes into thick wedges or large chunks and immerse in sufficient water
potato (aloo)(2) - 6
Next, heat a small kadhai and add the oil
- 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
cloves garlic(3)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)whole black peppercorns(2)byadagi dried chillies(3) - 8
Remove from heat and set aside to cool
- 9
Heat some oil in the same pan, add sliced onions and saute till they turn soft and transparent
-/2 onion - finely chopped(1)onion - thinly sliced(1) - 10
Now add the coconut and roast for a while
fresh coconut - grated(1 cup)fresh coconut - grated(1 cup) - 11
As soon as the coconut browns a little, switch off the flame and set aside to cool
fresh coconut - grated(1 cup)fresh coconut - grated(1 cup) - 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
-/2 onion - finely chopped(1)fresh coconut - grated(1 cup)tamarind(3/4 teaspoon)cloves garlic(3)inch ginger(1/2)tablespoons jaggery(2)whole black peppercorns(2)onion - thinly sliced(1)fresh coconut - grated(1 cup) - 13
Mix the besan in the above mixture
- 14
It helps in thickening the gravy
- 15
Add the turmeric powder, chopped onions and salt as well, to the above mixture
-/2 onion - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup)salt - to tasteonion - thinly sliced(1) - 16
Add some chilli powder if desired
turmeric powder (haldi)(1/2 teaspoon) - 17
Stuff the vaangi (baingan) with this masala and keep them aside
brinjal (baingan / eggplant)(6) - 18
Heat a pressure cooker and add the oil to it
- 19
Add the mustard seeds
mustard seeds(1/2 teaspoon) - 20
When they splutter add the asafoetida and the curry leaves
coriander (dhania) leaves - chopped(1/4 cup)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 21
After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala
brinjal (baingan / eggplant)(6)potato (aloo)(2) - 22
Stir a little
- 23
Add water almost upto the level of the vegetable
- 24
Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required
- 25
When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander
brinjal (baingan / eggplant)(6)potato (aloo)(2)-/2 onion - finely chopped(1)coriander (dhania) leaves - chopped(1/4 cup) - 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
brinjal (baingan / eggplant)(6)sprig curry leaves(1)
Rate this recipe
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Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry
A vegetarian Karnataka recipe with brinjal (baingan / eggplant), potato (aloo), -/2 onion - finely chopped. Ready in 1h 15m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
26 steps- 1
To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water
brinjal (baingan / eggplant)(6)sprig curry leaves(1) - 2
Cut off the stem and make two semi slits in it from the top to get a + sign
- 3
This is for stuffing the masala
- 4
Immerse in sufficient water till use
- 5
Cut the potatoes into thick wedges or large chunks and immerse in sufficient water
potato (aloo)(2) - 6
Next, heat a small kadhai and add the oil
- 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
cloves garlic(3)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(1)whole black peppercorns(2)byadagi dried chillies(3) - 8
Remove from heat and set aside to cool
- 9
Heat some oil in the same pan, add sliced onions and saute till they turn soft and transparent
-/2 onion - finely chopped(1)onion - thinly sliced(1) - 10
Now add the coconut and roast for a while
fresh coconut - grated(1 cup)fresh coconut - grated(1 cup) - 11
As soon as the coconut browns a little, switch off the flame and set aside to cool
fresh coconut - grated(1 cup)fresh coconut - grated(1 cup) - 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
-/2 onion - finely chopped(1)fresh coconut - grated(1 cup)tamarind(3/4 teaspoon)cloves garlic(3)inch ginger(1/2)tablespoons jaggery(2)whole black peppercorns(2)onion - thinly sliced(1)fresh coconut - grated(1 cup) - 13
Mix the besan in the above mixture
- 14
It helps in thickening the gravy
- 15
Add the turmeric powder, chopped onions and salt as well, to the above mixture
-/2 onion - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - chopped(1/4 cup)salt - to tasteonion - thinly sliced(1) - 16
Add some chilli powder if desired
turmeric powder (haldi)(1/2 teaspoon) - 17
Stuff the vaangi (baingan) with this masala and keep them aside
brinjal (baingan / eggplant)(6) - 18
Heat a pressure cooker and add the oil to it
- 19
Add the mustard seeds
mustard seeds(1/2 teaspoon) - 20
When they splutter add the asafoetida and the curry leaves
coriander (dhania) leaves - chopped(1/4 cup)asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 21
After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala
brinjal (baingan / eggplant)(6)potato (aloo)(2) - 22
Stir a little
- 23
Add water almost upto the level of the vegetable
- 24
Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required
- 25
When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander
brinjal (baingan / eggplant)(6)potato (aloo)(2)-/2 onion - finely chopped(1)coriander (dhania) leaves - chopped(1/4 cup) - 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
brinjal (baingan / eggplant)(6)sprig curry leaves(1)
Rate this recipe
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