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
Time in minutes: 35 Servings: 4 Course: Dinner Diet: Vegetarian
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