Ingredients
8 stalks green onions
1 cup yogurt stirred
1 Tbsp Mexican chili powder
1 tsp turmeric
1 tsp ground cayenne
2 1/2 tsp salt
1 eggplant skin on in 1 inch cubes
2 cups chopped tomatoes(2 large)
1/2 cup canola oil
Preparation
mix ingredients less oil in a bowl
heat the oil in a fry pan med high heat
pour in curry, saute 3 minutes, simmer 10 minutes stirring once serve in a bowl so it doesn’t run into your other curries
