Preparation time
- Total: Approximately 35 minutes
- Preparation: 15 minutes
- Cooking: 20 minutes
Ingredients
- 500 grams Brinjal (Baingan / Eggplant) - small green seedless variety cut in long slices
- 1/4 cup Raw Peanuts (Moongphali) - dry roasted
- 2 tablespoons Fresh coconut - grated
- 2 Galangal - or Ginger
- 1 teaspoon Ginger - julienne for garnish
- 2 sprig Coriander (Dhania) Leaves
- 2 Green Chillies
- 2 teaspoon Sunflower Oil
- Salt - to taste
Instructions
- To begin making Aubergine in Spicy Peanut Sauce, cut the aubergines in long strips and soak it in water in order to avoid oxidizing further
- Heat a pan/Kadai in low flame, add oil, the sliced aubergine and sauté for a minute
- Keep stirring it in little intervals until done
- In the meanwhile, make a fine paste of roasted peanuts, grated coconut, coriander leaves, green chillies, and ginger/galangal with a little water using a mixer grinder
- Add this paste to the cooked aubergines and add a cup of water, let it cook and thicken a bit
- Adjust the water as per your required consistency
- Season with salt, bring it to a boil and switch off the flame
- Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Thai
- Dinner
- Vegetarian