### TranslatedIngredients: 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 ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Thai ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: 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