Lunch
Traditional Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry Recipe
If you enjoy Traditional Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
30 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1 Cardamom (Elaichi) Pods/Seeds
- 2 Whole Black Peppercorns
- 3 Byadagi Dried Chillies
- 1 tablespoon Sunflower Oil
- 1 Onion - thinly sliced
- 1 cup Fresh coconut - grated
- 1 tablespoon Sunflower Oil
- 1/2 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
Instructions
1
To begin making the Karwar NKGSB Style Bharli Vangi preparation guide - Brinjal Curry, firstly wash the brinjals thoroughly with liquid.Cut off the stem and make two semi slits in it from the top to get a + sign.
2
This is for stuffing the masala.
3
Immerse in sufficient liquid till use. Cut the potatoes into thick wedges or large chunks and immerse in sufficient liquid.Next, bring to temperature a small kadhai and toss in the cooking oil.
4
toss in to it the mentioned whole spices including cloves, cardamom, cinnamon stick, whole black peppercorns, byadgi red chillies and bake a little till they splutter.
5
Remove from bring to temperature and set aside to cool.bring to temperature some cooking oil in the same wok, toss in sliced onions and saute till they turn soft and transparent.Now toss in the coconut and bake for a while.
6
As soon as the coconut browns a little, switch off the flame and set aside to cool.Grind together the roasted shallot coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery in the end using sufficient liquid to get a thick paste.purée the besan in the above mixture.
7
It helps in thickening the gravy.toss in the turmeric ground mix, finely sliced onions and seasoning as well, to the above mixture. toss in some chilli ground mix if desired.Stuff the vaangi (baingan) with this masala and keep them aside.bring to temperature a pressure cooker and toss in the cooking oil to it.
8
toss in the mustard seeds.
9
When they splutter toss in the asafoetida and the curry leaves.After 20 seconds, toss in the stuffed brinjals, potatoes and the remaining masala.
10
swirl around a little.toss in liquid almost upto the level of the produce.
11
Close lid and bring to temperature for 3 whistles on high flame or if making in a saucepan, bring to temperature adding burning liquid as required.When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving dish and decorate with finely sliced coriander.enjoy Karwar NKGSB Style Bharli Vangi preparation guide - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
Recipe Information
Cuisine
Karnataka
Karnataka
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
75 mins
75 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
45 minsTotal Time
75 minsMaster Chef
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