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Servings: 6


7 ounces green onions (about 8 stalks)

1 cup plain yogurt, stirred

1 tablespoon Mexican chili powder

1 teaspoon turmeric

1 teaspoon ground cayenne pepper

21/2 teaspoons salt

1 eggplant, skin on, in 1-inch cubes

2 cups chopped tomatoes (2 large)

1/2 cup canola oil


Wash the green onions. Chop the white parts in rounds ¼-inch long. Remove and discard the hollow green parts. Chop the remaining solid green parts in rounds ¾-inch long. Set aside.

In a large mixing bowl, combine yogurt, chili powder, turmeric, cayenne and salt. Add the eggplant, tomatoes and onions and stir well to make sure the vegetables are well covered in the curry mixture.

In a shallow, heavy pan, heat oil on medium-high for 45 seconds. Pour the curry into the pan and stir well. Sauté for about three minutes, reduce the heat to medium-low and cover. Simmer for another 10 minutes, stirring once halfway through the cooking. Turn off the heat and stir once more. Remove the lid if you are not going to serve the curry immediately, or the eggplant will become too mushy.

To serve, ladle the curry into six bowls or plates. If serving with another curry, serve this one in a bowl, so that it doesn't "run" on the plate.

Vikram Vij is chef and owner of the award-winning Vij's restaurant in Vancouver.

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