Karwar Bharli Vangi Recipe: Delicious Stuffed Eggplant from the Konkan Coast
Discover the authentic flavors of the Konkan coast with our Karwar Bharli Vangi recipe. Stuffed with a spicy, aromatic coconut and masala mixture, these tender eggplants are sure to tantalize your taste buds. Learn how to make this traditional dish step-by-step for a delightful culinary journey.
Explore the delightful flavors of Karwar NKGSB cuisine with our Bharli Vangi recipe. These stuffed brinjals, known locally as Kateri Vangi, boast a unique sweetness and are a culinary specialty of the region. Made with fresh coconut and a hint of jaggery, this dish perfectly captures the coastal essence of Karwar. Learn how to prepare this traditional recipe and enjoy a taste of coastal Karnataka at home.
Serve Karwar NKGSB Bharli Vangi Recipe along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
If you like this recipe, you can also try other Baingan recipes that you can make for your vegetarian dinner such as
30 M
45 M
75 M
4 Servings
Ingredients
- 6 Brinjal (Baingan / Eggplant)
- 1 Onion , finely chopped For Stuffing
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Whole Black Peppercorns
- 3 Byadagi Dried Chillies
- 1 Onion , thinly sliced
- 1 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1 cup Fresh coconut , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 20 grams Tamarind
- 2 tablespoons Jaggery
- 2 tablespoons Gram flour (besan)
- Salt , to taste For tempering
- 1 tablespoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves For garnish
- 6 sprig Coriander (Dhania) Leaves , finely chopped
How to make Karwar Bharli Vangi Recipe: Delicious Stuffed Eggplant from the Konkan Coast
To begin making the Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry, firstly wash the brinjals thoroughly with water.
Cut 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.
Next, 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.
Heat a teaspoon oil in the same pan, add sliced onions, ginger and garlic and saute till they turn soft and transparent. Keep aside.
Now 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.
Grind 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.
Mix the besan in the above mixture.
Stuff 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.
Heat 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.
To 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.
Transfer the Bharli Vangi to a serving bowl. Stir in the chopped coriander leaves and serve hot.
Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
This is a slightly sweet gravy and adding ground fresh whole spices gives it an absolutely delicious flavour!
