Eggplant, Tomato And Green Onion Curry

1. 1

   Chop the green onions, the white parts, 1/4 inch long and the green parts 3/4 inch long. Set aside.

2. 2

   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.

3. 3

   In a shallow heavy pan, heat oil on medium-high heat for 45 seconds. Pour curry into the pan and stir well.

4. 4

   Saute 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.

5. 5

   If you are not serving the curry right away, remove the lid or it will become to mushy.

* Per serving · 4 servings · Values may vary.

No additional tips available.