Wash the brinjals thoroughly and cut off the stem.

Make two semi slits in the brinjals from the top to form a + sign for stuffing.

Immerse the brinjals in water until use.

Cut the potatoes into thick wedges and immerse in water.

Heat oil in a kadhai.

Add cloves, cardamom, cinnamon, peppercorns, and Byadagi red chillies to the hot oil and roast until they splutter. Remove from heat and set aside to cool.

Heat oil in the same pan and sauté sliced onions until soft and transparent.

Add grated coconut to the onions and roast until lightly browned. Switch off the flame and set aside to cool.

Grind the roasted onion-coconut mixture, roasted whole spices, ginger, garlic, tamarind, and jaggery into a thick paste using sufficient water.

Mix gram flour into the ground paste to help thicken the gravy.

Add turmeric powder, chopped onions, and salt to the paste. Add chilli powder if desired.

Stuff the brinjals with the prepared masala paste and set aside.

Heat a pressure cooker and add oil to it.

Add mustard seeds to the hot oil. When they splutter, add asafoetida and curry leaves.

After 20 seconds, add the stuffed brinjals, potatoes, and any remaining masala to the pressure cooker.

Stir gently and add water until it reaches the level of the vegetables.

Close the lid and cook for 3 whistles on high flame. Alternatively, cook in a saucepan, adding hot water as needed until vegetables are cooked.

Once the brinjals and potatoes are well-cooked and the gravy has thickened, transfer to a serving bowl and garnish with chopped coriander leaves.

Serve Karwar NKGSB Style Bharli Vangi with Vali Bhaji Ambat and Steamed Rice.