Indian eggplant (small round baingan) is the variety meant for stuffing — slit them, fill with a spicy peanut-coconut masala, and slow-cook until meltingly tender. Bharli vangi in Maharashtrian kitchens, ennai kathirikai in Tamil homes, and gutti vankaya in Andhra — same concept, different spice blends, all incredible.

Made for Stuffing

• Small round Indian eggplant
• For stuffed baingan, bharli vangi, ennai kathirikai
• More tender and fewer seeds than globe variety
• Meltingly soft when slow-cooked

How to Use

Slit into quarters (keeping the stem intact), stuff with a ground spice-nut-coconut mixture, and cook slowly in a covered pan with a little oil until soft. Also excellent halved and pan-fried.

Frequently Asked Questions

Can I use globe eggplant instead?
Not for stuffing — globe is too large and has a different texture. Indian eggplant is specifically bred for this purpose.

How do I pick good ones?
Firm, glossy, and heavy for their size. Dull skin or soft spots mean they are past prime.

Do I need to salt them first?
Not necessary for small Indian eggplant — they are less bitter than the globe variety.

Fresh produce.