Aubergine curry in peanut sauce. The simple fact is that aubergines and eggplants are the same thing - with Sauce looks rather red when I cook this recipe and also tastes a lot like tomato sauce. 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. 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. Cook the aubergine in batches until golden and soft. Add another tbsp of oil if you need to.
Scoop out once they are done.
Tip in the coconut milk, tamarind and peanut butter.
Simmer gently until the peanut butter dissolves.
You can have Aubergine curry in peanut sauce using 20 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Aubergine curry in peanut sauce
- Prepare 1 of large aubergine.
- Prepare 3 tablespoon of yogurt.
- It's 2 tablespoon of gram flour.
- Prepare 1/4 teaspoon of turmeric x2.
- Prepare 1 teaspoon of chilli powder x 2.
- It's to taste of Salt.
- Prepare 1 teaspoon of kasuri methi (dried fenugreek leaves).
- You need 1 cup of chopped tomatoes.
- It's 1 cup of chopped onion.
- Prepare 1 tablespoon of ginger garlic paste.
- Prepare 1 teaspoon of green chilli paste.
- It's 1 teaspoon of garam masala.
- Prepare 1 cup of peanuts.
- You need of Oil to fry.
- Prepare 2 tablespoon of oil.
- Prepare 1/2 teaspoon of mustard seeds.
- You need 1 teaspoon of cumin seeds.
- You need 1 teaspoon of onion seeds.
- You need 1/2 cup of chopped coriander.
- Prepare 2 of spring onions finely chopped.
This veggie Thai curry is a perfect make-ahead recipe - seek out vegetarian "fish" sauce for a completely vegan version. How to make Aubergine Peanut Butter Curry. Add them to a pan with no oil and cook on a medium heat until they are nice and browned and shrivelled. Remove them from the pan and set aside.
Aubergine curry in peanut sauce step by step
- In a bowl add yogurt and gram flour and mix until smooth paste. Add salt, turmeric powder, chilli powder, ginger garlic paste, chilli paste and kasuri methi and mix well. Cut the aubergine in small cubes and add and let it marinate for 1/2 an hour. In a wok heat oil and fry the marinated aubergine until golden brown on medium heat..
- N a pan heat oil and add cumin, mustard and onion seeds. Once it starts fluttering add the onions and sauté for 2 minutes. Add tomatoes and onions and cook for a minute or so. Now add in the ground peanuts, chilli powder, turmeric powder, salt and add 1/2 cup water. Let it cook for 3 to 4 minutes. Add the fried aubergine and mix well. Cook for further 2 minutes on medium heat. Transfer in serving bowl and garnish with coriander and spring onions..
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Add a splash of oil to the pan and then throw in the chopped red pepper. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine. Halve the aubergines, then cut each half into wedges. Slice a criss-cross pattern into the cut-side of each aubergine half. Pop them in a roasting tin.