Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, aubergine curry in peanut sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Aubergine curry in peanut sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Aubergine curry in peanut sauce is something that I have loved my entire life. They’re nice and they look fantastic.
The simple fact is that Whatever we call them, Aubergine curry is a fantastic addition to our ever-growing collection of I'm doing something wrong… Sauce looks rather red when I cook this recipe and also tastes a lot like. 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.
To begin with this particular recipe, we must first prepare a few components. You can cook aubergine curry in peanut sauce using 20 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine curry in peanut sauce:
- Prepare 1 large aubergine
- Take 3 tablespoon yogurt
- Get 2 tablespoon gram flour
- Make ready 1/4 teaspoon turmeric x2
- Get 1 teaspoon chilli powder x 2
- Take to taste Salt
- Prepare 1 teaspoon kasuri methi (dried fenugreek leaves)
- Get 1 cup chopped tomatoes
- Make ready 1 cup chopped onion
- Take 1 tablespoon ginger garlic paste
- Get 1 teaspoon green chilli paste
- Make ready 1 teaspoon garam masala
- Make ready 1 cup peanuts
- Get Oil to fry
- Get 2 tablespoon oil
- Make ready 1/2 teaspoon mustard seeds
- Make ready 1 teaspoon cumin seeds
- Prepare 1 teaspoon onion seeds
- Get 1/2 cup chopped coriander
- Prepare 2 spring onions finely chopped
Pop them in a roasting tin. Add the lime juice to the peanut sauce. Taste and add more sugar if you think it needs it - the sauce should be sour, sweet and spicy. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner, from BBC Good Food magazine.
Steps to make Aubergine curry in peanut sauce:
- 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.
Halve the aubergines, then cut each half into wedges. Aubergine is a wonderful vegetable for taking on flavour, which certainly isn't lacking in this addictive Thai curry. The flavours get even better overnight, so this is a great make-ahead dish. Tip: If you are vegetarian, replace the chicken stock with vegetable stock and replace the fish sauce with soy sauce. A quick and easy Thai Aubergine Curry With Sticky Rice recipe, from our authentic Thai cuisine collection.
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