To start preparing the Karwar Nkgsb – Brinjal curry -style Bhagli Vangi recipe, first wash Brinjals with water.
Cut the stem and make two seeds cracks from above to get a +sign. This is to fill the Masala. Dip the linen in slit in salted water until it is ready for use.
Then, roasted La Spezia, heat a Kadai over medium heat. Add the cloves, the cardamom, the cinnamon stick, the whole black pepper grains, the byadgi red chillies and roast a little until they embrace each other. Remove from the heat and set aside to cool.
Heat a teaspoon of oil in the same pan, add sliced onions, ginger and garlic and brown until they become soft and transparent. Keep aside.
Now add the coconut and roasted for a while. As soon as the coconut gets a little brown, turn off the heat and set aside to cool.
He grinds together the roasted onion coconut mixture, whole roasted spices, ginger, garlic, tamarind and jaggery together with 2 tablespoons of water to make a thick pasta. Avoid adding more water as this will be the mixture of filling.
Mix Besan in the mixture above.
Splex the Slit Brinjal/ Vaangi (Baingan) with this Masala and keep aside. If there is any excess Masala, keep aside as we sprinkle it when we cook 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 let them embrace. Then mix the asapheetida and the curry leaves and brown for a few seconds.
To this add DD the plush goods and any remaining Masala and only 2-3 tablespoons of water. Cover the pressure cooker and cook over high heat for 4-5 whistles and turn off the heat. Allow pressure to release in a natural way.
Transfer Bharli Vangi to a serving bowl. Mix the chopped coriander leaves and serve hot.
Serve Karwar Nkgsb Style Bharli Vangi Recipe – Brinjal Curry together with Vali Bhaji Ambat and steam rice for a meal on weekdays with your family.
