Stuffed Baby Eggplants with Crushed Peanuts and Chiles

Name: Stuffed Baby Eggplants with Crushed Peanuts and Chiles (Bharlele Vanghi)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon black or yellow mustard seeds; 1 teaspoon black or yellow mustard seeds; ¼ cup canola oil; 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total); 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total); 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total); 1½ teaspoons coarse kosher or sea salt; ½ cup unsalted dry-roasted peanuts; 2 tablespoons Kolhapuri masala; 1½ teaspoons coarse kosher or sea salt

Bharlele Vanghi

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The time it takes to make the spice blend: 5 minutes. The time it takes to prep the eggplant: 5 minutes. The time it takes to roast the eggplant: 30 minutes. The time it takes to make the sauce: 5 minutes. The time it takes for your guests to smile: 1 bite. What makes it so easy? The same ingredients are used in the filling and in the sauce.

Ingredients

Asia
India
Main course
Spicy
Gluten-free
Vegan

Ingredients

Method