Karwar Bharli Vangi Recipe: Delicious Stuffed Eggplant from the Konkan Coast

Name: Karwar Bharli Vangi Recipe: Delicious Stuffed Eggplant from the Konkan Coast
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Indian
Ingredients: 6 pieces Eggplant (6 Brinjal (Baingan / Eggplant)); 2 pieces Yellow Onion (1 Onion finely chopped + 1 Onion thinly sliced); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 1 piece Cardamom (1 Cardamom (Elaichi) Pods/Seeds); 2 pieces Black Peppercorns (2 Whole Black Peppercorns); 3 pieces Byadagi Chili (3 Byadagi Dried Chillies); 1 piece Ginger (1 inch Ginger finely chopped); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 cup Coconut (1 cup Fresh coconut grated); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 20 g Tamarind (20 grams Tamarind); 2 tbsp Jaggery (2 tablespoons Jaggery); 2 tbsp Gram Flour (2 tablespoons Gram flour (besan)); 0 pieces Table Salt (Salt to taste); 1 tbsp Vegetable Oil (1 tablespoon Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 1 sprig Curry leaves (1 sprig Curry leaves); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves finely chopped)

Stuffed eggplant cooked with a spicy masala of roasted spices, coconut, tamarind, and jaggery in a pressure cooker.

75 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Eggplant6 pieces · 6 Brinjal (Baingan / Eggplant)
Yellow Onion2 pieces · 1 Onion finely chopped + 1 Onion thinly sliced
Cloves2 pieces · 2 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Cardamom1 piece · 1 Cardamom (Elaichi) Pods/Seeds
Black Peppercorns2 pieces · 2 Whole Black Peppercorns
Byadagi Chili3 pieces · 3 Byadagi Dried Chillies
Ginger1 piece · 1 inch Ginger finely chopped
Garlic4 cloves · 4 cloves Garlic finely chopped
Coconut1 cup · 1 cup Fresh coconut grated
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Tamarind20 g · 20 grams Tamarind
Jaggery2 tbsp · 2 tablespoons Jaggery
Gram Flour2 tbsp · 2 tablespoons Gram flour (besan)
Table Salt0 pieces · Salt to taste
Vegetable Oil1 tbsp · 1 tablespoon Oil
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Curry leaves1 sprig · 1 sprig Curry leaves
Cilantro6 sprig · 6 sprig Coriander (Dhania) Leaves finely chopped

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Steps

1To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water.
2Cut off the stem and make two semi slits in it from the top to get a + sign. This is for stuffing the masala. Immerse the slit brinjal in salt water till ready to use.
3Next, to roast the spice, heat a kadai over medium heat. Add the cloves, cardamom, cinnamon stick, whole black peppercorns, byadgi red chillies and roast a little till they splutter. Remove from heat and set aside to cool.
4Heat a teaspoon oil in the same pan, add sliced onions, ginger and garlic and saute till they turn soft and transparent. Keep aside.
5Now add the coconut and roast for a while. As soon as the coconut browns a little, turn off the heat and set aside to cool.
6Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery along with 2 tablespoons water to make a thick paste. Avoid adding more water as this is going to be the stuffing mixture.
7Mix the besan in the above mixture.
8Stuff the slit Brinjal/ Vaangi (baingan) with this masala and keep aside. If there is any excess masala, keep aside as we will sprinkle it over when we are cooking the Bharli Vangi. Check the taste of the masala and add salt or spices as required.
9Heat 2 tablespoons of oil pressure cooker. Add the mustard seeds and allow it to splutter. Next stir in the asafoetida and the curry leaves and saute for a few seconds.
10To this add dd the stuffed brinjals and any remaining masala and just 2 to 3 tablespoons of water. Cover the pressure cooker and cook on high heat for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally.
11Transfer the Bharli Vangi to a serving bowl. Stir in the chopped coriander leaves and serve hot.
12Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambatand Steamed Rice for a weekday meal with your family.