Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 110.72 Kcal (464 kJ) | ||
| Calories from fat | 73.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 12% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 181.2mg | 8% | |
| Potassium | 335.31mg | 7% | |
| Total Carbs | 8.29g | 3% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 57.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.01 Kcal (301 kJ) | ||
| Calories from fat | 47.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.28g | 12% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 1% | |
| Sodium | 117.85mg | 8% | |
| Potassium | 218.09mg | 7% | |
| Total Carbs | 5.39g | 3% | |
| Sugars | 3.82g | 23% | |
| Dietary Fiber | 1.87g | 12% | |
| Protein | 1.46g | 4% | |
| Vitamin C | 6.2mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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