Eggplanttomatoandgreenonioncurry Recipes
EGGPLANT, TOMATO AND GREEN ONION CURRY
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.
Provided by mell_2
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 111.8, Fat 8.4, SaturatedFat 1.2, Cholesterol 4, Sodium 174.9, Carbohydrate 8.4, Fiber 3.3, Sugar 4.4, Protein 2.5
CURRIED EGGPLANT IN TOMATO SAUCE
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
Provided by Brian Holley
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pot and fry the onion till light golden colour.
- Add the spices, cook for 2 minutes.
- Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
- Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4
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