### TranslatedIngredients: 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 ### PrepTimeInMins: 30 ### CookTimeInMins: 45 ### TotalTimeInMins: 75 ### Servings: 4 ### Cuisine: Karnataka ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: 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 in sufficient water till use. Cut the potatoes into thick wedges or large chunks and immerse in sufficient water.Next, heat a small kadhai and add the oil. Add to it the mentioned whole spices including 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 some oil in the same pan, add sliced onions and saute till they turn soft and transparent.Now add the coconut and roast for a while. As soon as the coconut browns a little, switch off the flame and set aside to cool.Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery in the end using sufficient water to get a thick paste.Mix the besan in the above mixture. It helps in thickening the gravy.Add the turmeric powder, chopped onions and salt as well, to the above mixture. Add some chilli powder if desired.Stuff the vaangi (baingan) with this masala and keep them aside.Heat a pressure cooker and add the oil to it. Add the mustard seeds. When they splutter add the asafoetida and the curry leaves.After 20 seconds, add the stuffed brinjals, potatoes and the remaining masala. Stir a little.Add water almost upto the level of the vegetable. Close lid and cook for 3 whistles on high flame or if cooking in a saucepan, cook adding hot water as required.When the brinjals and potatoes are well cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander.Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.
