Eggplant And Tomato Curry With Green Onions Recipe

About this recipe

A flavorful and hearty vegetarian curry featuring tender eggplant, juicy tomatoes, and aromatic green onions, perfect for a satisfying dinner.

Ingredients

• 500 g Brinjal - Bharta (Bhartachi Vangi)
• 200 g Cherry Tomatoes
• 100 g Milky Mist Greek Yogurt Cup
• 250 g Mirchi Powder (Bedagi)
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 80 g Urban Platter Cayenne Pepper Powder
• 1 kg Supreme Harvest Iodized Salt
• 1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. 1. Skip the green onions and proceed directly to the next step.
2. 2. In a large mixing bowl, combine 1/2 cup plain yogurt, 1/2 tablespoon chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon ground cayenne pepper, and 1/4 teaspoon salt. Mix well.
3. 3. Add 1/2 eggplant (cubed) and 1 cup cherry tomatoes to the yogurt mixture. Stir until the vegetables are evenly coated.
4. 4. Heat 2 tablespoons canola oil in a shallow heavy pan over medium-high heat for 45 seconds. Add the curry mixture to the pan and stir well.
5. 5. Saute the curry for about 3 minutes, then reduce the heat to medium-low and cover the pan. Simmer for 10 minutes, stirring once halfway through.
6. 6. Turn off the heat and stir the curry once more. If not serving immediately, remove the lid to prevent the curry from becoming too mushy.
7. 7. Serve the curry warm with rice or flatbread for a delicious dinner.