Bharli Vangi or Stuffed Eggplant

Ingredients: 

• 5-6 Small egg plants
• 1 Large onion very finely chopped 
• 1/2 Cup fresh coriander leaves chopped 
• 1/2 tsp. Turmeric powder 
• 1-2 tsp. Kashmiri red chili powder 
• 11/2 tbsp. Garam masala powder 
• 3/4 tbsp. Cumin powder 
• 3/4 tbsp. Coriander powder 
• 1/2 Cup Roasted Peanuts powder - (Simply buy raw peanuts, roast them in a pan and grind in a coffee grinder. you don't want a very fine powder. if you don't like the skin of the peanuts, you can buy pre roasted de-skinned peanuts and just grind them.)
• Salt to taste 

Method: 

1. Wash and dry the egg plants. 
2. Take a large bowl and fill it with water. 
3. Remove the stem from the egg plans and on the opposite side of where the stem was, make two slices all the way to the bottom of the egg plant. 
4. Make sure you don't cut all the way, you just need to make a pocket. 
5. Do this for all the egg plants and place them in the water, till you work on the masala. This prevents them from turning black. 
6. To make the masala, 


1. Add the chopped onion, coriander leaves and all the spices and salt to taste. Add the roasted peanut powder as well. Mix well. 
2. Add a few drops of oil to bind everything together. 
3. Take one egg plant at a time and stuff the mixture generously, into the pockets. 
4. You will have enough spice mixture to stuff the 4-5 egg plants, and some left over for the curry. If you run out of the mixture, just make some more. 
7. To make the curry:
1. Heat 2 tbsp. Oil in a pan. 
2. Add the remaining masala and cook for a minute. 
3. Now place all the egg plants in the pan, add some water and season with salt. 
4. Toss everything together gently so the spice mix coats the egg plants evenly.
8. Cook covered for 8-10 mins, or until the egg plants are fully cooked. 

Serve hot with rotis or chapatis. 

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