Low Carb Baigan ki Subji
Dive into the bold and flavorful world of Indian cuisine with this Low Carb Baigan ki Subji, a healthy twist on the traditional eggplant curry. Perfectly tender baby eggplants are infused with aromatic spices like cumin, mustard seeds, and coriander, creating a rich and vibrant dish. Using coconut oil as the base enhances its low-carb appeal while adding a subtle nutty essence. With layers of sautéed onion, garlic, ginger, and tangy tomato, this keto-friendly recipe is a delightful celebration of texture and taste. Ready in just 45 minutes, it’s an ideal dish for busy weeknights or special gatherings. Serve hot with keto bread or a crisp side salad to enjoy a guilt-free meal that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Eggplants (small, 2-inch length)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 piece Onion (medium, finely chopped)
- 1 piece Tomato (medium, finely chopped)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 piece Green chili (slit vertically)
- 1 inch Ginger (grated)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Fresh coriander leaves (chopped)
- 0.25 cup Water
Instructions
Wash the eggplants and cut each into quarters, leaving the stalks intact to hold them together.
Heat coconut oil in a large pan over medium heat.
Add mustard seeds and allow them to splutter. Then add cumin seeds and let them turn golden brown.
Add finely chopped onion and sauté until translucent.
Add ginger, garlic, and green chili. Sauté for another minute until fragrant.
Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well blended.
Add the quartered eggplants to the pan and gently mix to coat them with spices.
Pour in the water, cover the pan, and let it simmer on low heat for about 15-20 minutes. Stir occasionally and check if the eggplants are tender and cooked through.
Once the eggplants are cooked and the oil starts to separate from the masala, garnish with chopped fresh coriander leaves.
Serve hot with keto bread or a side salad for a complete low-carb meal.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
