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Indian · Side
Bharlele Vanghi Peanut-Stuffed Baby Eggplants
Maharashtrian baby eggplants split into a cross, packed with crushed peanuts and fiery Kolhapuri masala, slow-roasted covered in a pan over mustard seeds, then sauced with the leftover filling loosened with water.
- YieldServes 6 as a side
- Hands-on25 min
- Total53 min
- Difficulty
Ingredients
Filling
- 73 gunsalted dry-roasted peanuts, about 1/2 cup
- 2 tbspKolhapuri masala (roasted dried chiles, coconut, sesame, coriander, cumin, peppercorns, mustard, fenugreek, mace, bay, Kashmiri chile)
- 1½ tspcoarse kosher or sea salt
- 12small purple Indian eggplants, about 680 g total; or 1 large Italian eggplant
- 60 mlcanola oil
- 1 tspblack or yellow mustard seeds
- 240 mlwater
- 2 tbspfresh cilantro leaves and tender stems, finely chopped
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