Eggplant, Tomato and Green Onion Curry

Recipe by Chef #573036
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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