Bharli Vangi | ಬದನೆಕಾಯಿ ಮಸಾಲ Konkakni style | #Manipal Kitchen| Gulla Puddi Sagle |
Channel: Manipal Kitchen
Date: 29/11/2020

#IndianRecipe #Homefood #Cooking

Bharli Vangi | ಬದನೆಕಾಯಿ ಮಸಾಲ Konkani style | Gulla Puddi Sagle | #Manipal Kitchen|


Vangian also called Baingon is available in two different colours and also in different shapes and sizes.  We use the small baby vangi to fill in the masala and prepare it and called by different names in different states.  Today I would like to share the recipe of  Bharli Vangi, a recipe prepared by konkani people.  We also call it "gulla puddi sagle", a very yummy recipe to relish with chapati, roti and also rice and dal.  Here goes the recipe:
INGREDIENTS OF THE DISH:
1. Small/baby vangi - around 15
INGREDIENTS OF THE WET MASALA:
1. Cooking oil - 4 tsp
2. Methi Seeds - 20
3. Coriander seeds - 3 tsp
4. Byadgi chili - 3-4
5. Fresh coconut - 2/3 cup
6. Bilimbi -3/tamarind
7. Turmeric powder - 1/2 tsp
8. Garlic pod - 1(optional)
9. Salt - as needed
10. Chopped onion - 2/3 cup
11. Jaggery - 1 tsp(optional)
INGREDIENTS OF SEASONING:
1. Cooking oil - 4 tsp
2. Mustard seeds - 1 tsp
3. Byadgi chili - 1
4. Curry leaves - a few
5. Chopped onion - 2 tbsp
6. Salt - very little
PROCEDURE: Wash and slit the baby vangi as shown in the video and soak in water.  Place a small spatula with 4 tsp cooking oil in it on low flame.  When hot, add methi seeds, coriander seeds and fry till aromatic.  Add byadgi chili and switch off the flame.  To a blender bowl, add coconut, turmeric powder, bilimbi, salt and the fried masala ingredients and grind adding water to a medium coarse consistency.  Transfer the grind masala to a bowl and add chopped onions and chopped jaggery and mix well till combined.  Fill in the masala into the slit vangi as shown in the video and keep it aside.  Place a wide pan with 4 tsp cooking oil in it on low flame.  When heated, add mustard seeds to it.  When it is crackling add byadgi chili pieces and curry leaves to it and fry till combined and aromatic.  Add chopped onion, little salt and fry till onions are cooked well.  Place the masala filled vangi into the seasoning , and cover and cook for 5 minutes.  Just reverse them and notice that the colour is changed.  Add the extra masala left over and little water and spread the masala all over.  Cover & cook for 5 more minutes.  Now check by pricking and it is ready to serve as they are really tender and tasty.Enjoy with dal, rice r even with jowar roti, chapati. Yum Yum!!Serves: 3-4


Other Related Links:
1. https://youtu.be/WFr-oTCMDTM  (Brinjal masala)
2.  https://youtu.be/L4Afnp46WuM  (Gutti vankaya curry/kura)
3. https://youtu.be/uwZn6qbzcIQ  (Jowar rolled roti)



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