Description
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.
Ingredients
- Green Onions
- Plain Yogurt
- Mexican Chili Powder
- Turmeric
- Ground Cayenne Pepper
- Salt
- Eggplant
- Chopped Tomato
- Canola Oil
Instructions
- 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
- Saut 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