Prep 20 mins
Cook 15 mins
Adapted from Vij's restaurant in Vancouver. I have halved the recipe and reduced the amount of oil. This is delicious as a side or as a main. When buying eggplant, compare eggplants of the same size and buy the one that weighs the less. It will have more meat and fewer seeds.
- 4 green onions
- 1⁄2 cup plain yogurt
- 1⁄2 tablespoon Mexican chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄4 teaspoon salt
- 1⁄2 eggplant, cut in 1-inch cubes
- 1 cup chopped tomato (1 large)
- 2 tablespoons canola oil
- Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.
- In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add eggplant, tomatoes and onions and stir well to make sure the veggies are well coated.
- In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.
- Sauté about 3 minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway. Turn off the heat and stir once more.
- If you are not serving the curry right away, remove the lid or it will become to mushy.
Super curry! I followed the recipe as written (with fat free yogurt), but replaced the cayenne with garam masala. Just the right amount of spice and heat. I especially liked how easy it was to make. Thanx for sharing!
What an easy dish! I do admit, I added a little bit of chicken, a green bell pepper, and some carrot...and I also tripled the amount of curry sauce because I like to have my rice soaked in it. But everything else I kept the same, and was quite surprised at how the flavors came together! It was a very unexpected blending of tastes and was easy enough to finish in under half an hour.Thanks for posting--it makes me want to try out Vij's restaurant next time I'm in Vancouver.
Very easy to make, but overall for me a dissapointment. Tastes more like Americanized food rather than authentic.