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 the slit brinjal in salt water till ready to use. 

Next, to roast the spice, heat a kadai over medium heat. Add the 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 a teaspoon oil in the same pan, add sliced onions, ginger and garlic and saute till they turn soft and transparent. Keep aside.

Now add the coconut and roast for a while. As soon as the coconut browns a little, turn off the heat and set aside to cool.

Grind together the roasted onion coconut mixture, the roasted whole spices, ginger, garlic, tamarind and jaggery along with 2 tablespoons water to make a thick paste. Avoid adding more water as this is going to be the stuffing mixture. 

Mix the besan in the above mixture.

Stuff the slit Brinjal/ Vaangi (baingan) with this masala and keep aside. If there is any excess masala, keep aside as we will sprinkle it over when we are cooking the 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 allow it to splutter. Next stir in the asafoetida and the curry leaves and saute for a few seconds.

To this add dd the stuffed brinjals and any remaining masala and just 2 to 3 tablespoons of water. Cover the pressure cooker and cook on high heat for 4 to 5 whistles and turn off the heat. Allow the pressure to release naturally.

Transfer the Bharli Vangi to a serving bowl. Stir in the chopped coriander leaves and serve hot.

Serve Karwar NKGSB Style Bharli Vangi Recipe - Brinjal Curry along with Vali Bhaji Ambat and Steamed Rice for a weekday meal with your family.