Karwar Bharli Vangi: A Coastal Delight of Stuffed Eggplant from the Konkan Coast
Welcome to a taste of coastal Karnataka with our Karwar Bharli Vangi—a delicious and aromatic stuffed eggplant dish, also known as Kateri Vangi. Originating from the Konkan region, this traditional recipe is a perfect blend of sweet, spicy, and savory flavors, showcasing the essence of coastal flavors in every bite. The dish features brinjals (eggplants) stuffed with a mixture of roasted spices, fresh coconut, jaggery, and tamarind, which delivers a burst of unique flavors with each mouthful. This recipe is not only a delight for your taste buds but also a beautiful way to enjoy the regional richness of Karwar’s NKGSB cuisine.
This vegetarian dish is great for a hearty lunch or dinner, perfectly paired with steamed rice and vali bhaji ambat (a popular Konkani-style curry), offering a complete meal that embodies the flavors of the coastal region. With a lovely balance of flavors and a wonderful texture, the Karwar Bharli Vangi will take you on a culinary journey to the heart of Karnataka’s coastal belt.
Ingredients for Karwar Bharli Vangi
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 6 medium-sized |
| Onion | 1, finely chopped |
| Cloves (Laung) | 2 cloves |
| Cinnamon Stick (Dalchini) | 1-inch stick |
| Cardamom (Elaichi) Pods/Seeds | 1 pod |
| Whole Black Peppercorns | 2-3 whole |
| Byadagi Dried Chillies | 3 whole |
| Onion | 1, thinly sliced |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Fresh Coconut | 1 cup, grated |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind | 20 grams |
| Jaggery | 2 tablespoons |
| Gram Flour (Besan) | 2 tablespoons |
| Salt | To taste |
| Oil | 2 tablespoons |
| Mustard Seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | 6 sprigs, finely chopped for garnish |
Preparation Time:
- 30 minutes
Cooking Time:
- 45 minutes
Instructions for Making Karwar Bharli Vangi
-
Prepare the Brinjals:
- Wash the brinjals thoroughly under cold water. Cut off the stem and make two semi-slits on each brinjal from the top, forming a “+” shape. This creates space to stuff the masala.
- Immerse the slitted brinjals in a bowl of salted water to prevent them from discoloring while you prepare the stuffing.
-
Roast the Spices:
- In a dry kadai or frying pan, heat over medium heat and add the cloves, cinnamon stick, cardamom pods, black peppercorns, and dried Byadagi chilies. Roast them for a few minutes until they begin to splutter and release their fragrant oils.
- Remove from heat and allow them to cool before grinding them into a fine powder or paste.
-
Prepare the Stuffing Mixture:
- Heat 1 teaspoon of oil in the same pan and add the sliced onions, chopped ginger, and garlic. Sauté for 3-4 minutes until they become soft and translucent.
- Add the grated coconut and continue to sauté until the coconut slightly browns, releasing a rich aroma.
- Once done, remove the mixture from the heat and allow it to cool slightly.
- Now, grind the roasted whole spices, the sautéed onion-coconut mixture, tamarind, and jaggery together, adding just 2 tablespoons of water to form a thick paste. Avoid adding more water to keep the stuffing thick.
- Add the besan (gram flour) to this mixture and mix well. Taste the stuffing and adjust salt or spices as required.
-
Stuff the Brinjals:
- Carefully stuff each slitted brinjal with the prepared masala mixture. If there is any leftover stuffing, set it aside as it will be used while cooking the Bharli Vangi.
-
Temper the Curry:
- In a pressure cooker, heat 2 tablespoons of oil. Once the oil is hot, add the mustard seeds and let them splutter.
- Add the asafoetida (hing) and curry leaves, stirring for a few seconds to release their flavor.
- Carefully place the stuffed brinjals into the pressure cooker. Add any remaining stuffing on top of the brinjals and drizzle with just 2-3 tablespoons of water to prevent burning.
-
Cook the Bharli Vangi:
- Close the pressure cooker lid and cook on high heat for 4-5 whistles. Once done, turn off the heat and let the pressure release naturally.
- Open the cooker once the pressure has subsided, and check the brinjals for tenderness. They should be soft and perfectly cooked through.
-
Garnish and Serve:
- Carefully transfer the Bharli Vangi to a serving bowl.
- Sprinkle with freshly chopped coriander leaves for garnish.
- Serve hot, ideally with steamed rice and a side of vali bhaji ambat (a traditional Konkani curry) for a complete coastal meal experience.
Serving Suggestions
Karwar Bharli Vangi is best enjoyed as part of a traditional Konkani-style meal. It pairs wonderfully with steamed rice and a side of vali bhaji ambat (a tangy Konkani-style curry). This recipe captures the unique sweet-sour-spicy combination that is characteristic of Konkan cuisine and offers an authentic taste of Karnataka’s coastal region.
Whether you’re preparing this for a family lunch or a special occasion, the Karwar Bharli Vangi is sure to impress with its flavorful stuffing and aromatic curry. Enjoy this coastal delight and let the spices transport you to the beautiful shores of Karwar!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | ~2.5 g |
| Carbohydrates | ~16 g |
| Fat | ~7 g |
| Fiber | ~3 g |
| Sodium | ~250 mg |
Why You Should Try This Recipe
- Authentic Coastal Flavor: The sweet and spicy stuffing, enriched with jaggery, tamarind, and fresh coconut, captures the true essence of coastal Karnataka’s rich culinary heritage.
- Healthy and Wholesome: With its high fiber and nutrient-packed ingredients, this dish is both satisfying and healthful.
- Vegetarian Delight: Perfect for vegetarians, this dish can be enjoyed by all and makes for an excellent addition to any meal.
We hope you enjoy the Karwar Bharli Vangi as much as we do. It’s a flavorful, fragrant, and filling dish that’s sure to transport your taste buds to the coastal kitchens of Karnataka!
