Karwar NKGSB Style Bharli Vangi Recipe – Brinjal Curry
If you’re looking for a flavorful, comforting vegetarian dish from the coastal regions of Karnataka, the Karwar NKGSB Style Bharli Vangi (Brinjal Curry) is a must-try. This recipe is a perfect balance of spices and rich coconut gravy, ideal for a wholesome lunch paired with steamed rice. Brinjal (baingan) or eggplant is stuffed with a spiced coconut filling and cooked to perfection with potatoes, making it a hearty and satisfying dish. Here’s how to make this delightful curry that’s sure to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 6 |
| Potato (Aloo) | 2 |
| Onion (finely chopped) | 1 ½ |
| Fresh coconut (grated) | 1 cup |
| Turmeric powder (Haldi) | ½ teaspoon |
| Tamarind | ¾ teaspoon |
| Garlic | 3 cloves |
| Ginger | ½ inch |
| Jaggery | 2 tablespoons |
| Gram flour (besan) | 1 teaspoon |
| Coriander leaves (chopped) | ¼ cup |
| Salt | To taste |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) pods/seeds | 1 |
| Whole black peppercorns | 2 |
| Byadagi dried chillies | 3 |
| Sunflower oil | 2 tablespoons |
| Onion (thinly sliced) | 1 |
| Mustard seeds | ½ teaspoon |
| Asafoetida (Hing) | ¼ teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
Servings: 4
Cuisine: Karnataka
Course: Lunch
Diet: Vegetarian
Instructions
1. Prepare the Brinjal and Potato
Begin by thoroughly washing the brinjals. Cut off the stems and make two slits from the top to form a “+” sign. This slit is where you will stuff the masala later. Immerse the brinjals in water to prevent them from discoloring. Next, peel the potatoes and cut them into thick wedges or large chunks. Soak them in water until ready to use.
2. Roast the Whole Spices
In a small kadhai (pan), heat 1 tablespoon of sunflower oil. Add the whole spices: cloves, cardamom, cinnamon stick, black peppercorns, and Byadagi dried chillies. Roast them for a few seconds until they begin to splutter. Remove the pan from heat and let the spices cool.
3. Roast the Onions and Coconut
Using the same pan, heat another tablespoon of oil. Add the thinly sliced onions and sauté them until they turn soft and translucent. Add the grated fresh coconut and continue to roast until the coconut turns slightly brown. Switch off the flame and set the mixture aside to cool.
4. Grind the Masala
Once the roasted coconut and onion mixture has cooled, combine it with the cooled whole spices, ginger, garlic, tamarind, and jaggery in a blender. Add a little water and grind the ingredients into a thick paste. Add the besan (gram flour) to this paste, as it will help thicken the curry later. Additionally, mix in the turmeric powder, chopped onions, and salt. For extra spice, feel free to add chili powder according to your taste.
5. Stuff the Brinjals
Take the prepared brinjals and stuff them with the masala paste. Set the stuffed brinjals aside.
6. Cook the Curry
Heat a pressure cooker and add the remaining oil. Once the oil is hot, add mustard seeds and wait for them to splutter. Add the asafoetida and curry leaves and sauté for 20 seconds. Now, add the stuffed brinjals and the potatoes to the cooker. Pour in the remaining masala and stir gently.
7. Simmer and Cook
Add enough water to the pressure cooker to cover the vegetables, ensuring they cook evenly. Close the lid and cook for about 3 whistles on high flame. If you’re using a saucepan, cover and cook the curry on medium heat, adding hot water as necessary until the vegetables are tender.
8. Serve and Garnish
Once the brinjals and potatoes are cooked and the gravy has thickened, transfer the curry to a serving bowl. Garnish with freshly chopped coriander leaves. Serve the Karwar NKGSB Style Bharli Vangi with steamed rice or alongside a tangy Vali Bhaji Ambat (a traditional leafy vegetable curry) for a complete and flavorful meal.
Tips:
- Spice Level: The Byadagi red chillies used in this recipe are mild, but you can adjust the heat by adding more dried chillies or chili powder if you prefer a spicier dish.
- Stuffing Variations: While brinjals are the traditional vegetable used, you can experiment with other vegetables like tomatoes or capsicum for stuffing if you’re looking for a different twist on the curry.
- Coconut Freshness: Always use freshly grated coconut for the best flavor. If using dried coconut, rehydrate it in warm water before use.
This Karwar NKGSB Style Bharli Vangi is a perfect representation of the coastal cuisine of Karnataka, rich in flavors and spices. The stuffed brinjal in its tangy, sweet, and spicy gravy, paired with the comforting texture of potatoes, makes it a dish that’s both nutritious and delicious. Enjoy it as part of a festive meal or a simple weekday lunch, and let the aromatic curry transport you to the heart of Karnataka’s coastal region.
