Cut the aubergines into long strips.

Soak the aubergine strips in water to prevent oxidation.

Heat sunflower oil in a pan over low flame.

Add the sliced aubergine to the pan and sauté for about a minute, stirring occasionally, until cooked.

Make a fine paste of roasted peanuts, grated coconut, coriander leaves, green chilies, and ginger/galangal with a little water using a mixer grinder.

Add the peanut paste to the cooked aubergines.

Add a cup of water and let it cook, allowing the sauce to thicken.

Adjust the water as per your desired consistency.

Season with salt.

Bring the mixture to a boil and switch off the flame.

Garnish with ginger juliennes.

Serve hot with Chilli Coriander Fried Rice.