Bharilli Vaangi is what stuffed brinjals vegetable is called in Konkani language. And in Hindi it’s called Bharwaan Baingan. Vaangi or Brinjals are of different types like the small black ones, or the Surati Vaangi, or white vaangi or the ones I have used here i.e. Kaateri Vaangi. The Kaateri vaangi are a little big in size with a slightly purplish colour like stripes and are sweet in taste. These are generally used to make the Bharilli Vaangi.
Brinjals are called the King of vegetables. High on nutrients, this vegetable has many health benefits and hence must be included in one’s diet. Although many people don’t like brinjals, if cooked well it can taste extremely delicious!
With Karwar’s proximity to the sea, there is an abundance of coconuts in this area. The NKGSB cuisine of Karwar uses lot of coconuts in their cooking. This is complemented by the use of jaggery. Bharilli Vaangi too is a coconut based vegetable. As I love potatoes and as potatoes go very well with this vegetable, I have used a few in this vegetable. Instead of the regular potatoes, baby potatoes too can be stuffed and used in this vegetable.
Here is the recipe for Bharilli Vaangi, the way my grandmother used to cook in Karwar. It is one of my most favourite vegetables…..
Prep Time : 25 min
Cooking Time : 20 min
Serves : 4
- 6 Kaateri Vaangi (Brinjals)
- 2 Big Potatoes
- 1 1/2 Medium Onions ……. Finely chopped
- 1 cup Fresh Grated Coconut
- 1/2 tsp Turmeric powder
- 3/4 tsp Tamarind
- 3 cloves Garlic
- 1/2 inch Ginger
- 2 tbs Jaggery
- 1 tsp Besan (gramflour)
- 1/4 cup Chopped Coriander leaves
- Salt to taste
Whole spices to be roasted :
- 2 Cloves
- 1 inch Cinnamon
- 1 Green Cardamom
- 2 Black Peppercorns
- 3 Bedgi Dry Red Chillies
For grinding to a paste :
- 1 tbs Oil
- 1 Medium Onion …… Thinly sliced
- 1 cup Fresh Grated Coconut
For tempering :
- 1 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 sprig Curry leaves
- To begin making the Bharilli Vaangi, first 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 and roast a little till they splutter. Remove from flame and set aside to cool.
- Heat the leftover oil again and add to it the sliced onions and saute till 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 too, to the above mixture. Add some chilli powder if desired.
- Stuff the vaangi with this masala and keep aside.
- Heat a pressure pan and add the oil to it. Add the mustard seeds. When they splutter add the asafoetida and the curry leaves.
- Now add the stuffed brinjals, potatoes and the remaining masala. Mix 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 the Bharilli Vaangi in NKGSB Style with chapatis or Bhaakari or Ghaavan.
- Serve some Varan or Daali Toay and hot steamed rice and Tival and a helping of some Gaajar Flower Taaja Loncha or the delicious NKGSB Style Sweet And Sour Raw Mango Chutney as an accompaniment by the side.
- For a change do give a try to the Ambade Udid Methi too!
this is a slightly sweet gravy and adding ground fresh whole spices gives it an absolutely delicious flavour!