Step-by-Step Guide to Make Perfect Aubergine curry in peanut sauce

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Before you jump to Aubergine curry in peanut sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

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We hope you got insight from reading it, now let's go back to aubergine curry in peanut sauce recipe. You can have aubergine curry in peanut sauce using 20 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Aubergine curry in peanut sauce:

1. Prepare 1 of large aubergine.
2. Provide 3 tablespoon of yogurt.
3. Take 2 tablespoon of gram flour.
4. Get 1/4 teaspoon of turmeric x2.
5. Prepare 1 teaspoon of chilli powder x 2.
6. Prepare to taste of Salt.
7. You need 1 teaspoon of kasuri methi (dried fenugreek leaves).
8. Get 1 cup of chopped tomatoes.
9. Get 1 cup of chopped onion.
10. Take 1 tablespoon of ginger garlic paste.
11. Provide 1 teaspoon of green chilli paste.
12. Prepare 1 teaspoon of garam masala.
13. You need 1 cup of peanuts.
14. Take of Oil to fry.
15. You need 2 tablespoon of oil.
16. Take 1/2 teaspoon of mustard seeds.
17. You need 1 teaspoon of cumin seeds.
18. You need 1 teaspoon of onion seeds.
19. Provide 1/2 cup of chopped coriander.
20. Use 2 of spring onions finely chopped.

Steps to make Aubergine curry in peanut sauce:

1. 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..
2. 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..
3. .

Without their rebellion we may have never experienced the tantalising Hyderabadi cuisine. Fill each aubergine with a dessert spoon of the spiced peanut paste, reserving the remaining paste to make a sauce. Heat the oil in a large, sturdy frying pan over a medium heat. Add the filled aubergines and fry on both sides until the skin darkens and the flesh begins to soften. Like this Eggplant in a Peanut Curry Sauce.

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