Aubergine in Spicy Peanut Sauce Recipe

Nithya Anantham
Aubergine in Spicy Peanut Sauce Recipe
86 ratings.

Aubergine in Spicy Peanut Sauce Recipe is made with Aubergine/eggplant which are the vegetables that are probably less versatile in Indian kitchen. This Aubergine in Spicy Peanut Sauce is a mildly spiced curry with very distinct Thai flavours. It is a flavourful dish which is very easy to make in no time. You can also substitute ginger with the Thai galangal to make it even more pungent and flavourful. Serve the Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch.

Did You Know: Eggplant is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. Eggplants also contain certain essential phytonutrients which improve blood circulation and nourish the brain.

Look at what other recipes you could create with eggplant/aubergine

  1. Eggplant Rolls Recipe
  2. Roasted Eggplant & Olive Lasagna
  3. Grilled Aubergines with Tzatziki Sauce Recipe
  4. Roasted Eggplant Parmigiana Recipe

Equipment used: Pan/Kadai

Cuisine: Thai
Course: Dinner
Diet: Vegetarian
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

4 Servings

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 Cooking oil
  • Salt , to taste

How to make Aubergine in Spicy Peanut Sauce Recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Season with salt, bring it to a boil and switch off the flame.

  6. Garnish with ginger juliennes and serve the flavourful Aubergine in Spicy Peanut Sauce with Chilli Coriander Fried Rice for a light lunch

Nithya Anantham

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Last Modified On Friday, 18 November 2016 09:43
     
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