Low Fat Baigan ki Subji
Discover the vibrant flavors of **Low Fat Baigan ki Subji**, a heartwarming Indian eggplant curry perfect for healthy, home-cooked meals. Packed with tender cubes of eggplant simmered in a fragrant medley of onions, tomatoes, and aromatic spices like cumin, turmeric, and garam masala, this dish is both wholesome and flavorful. With just a tablespoon of oil and a cook time of 25 minutes, it's an ideal low-fat, nutrient-rich option for busy weeknights. Finished with a sprinkle of fresh coriander, this subji pairs beautifully with warm roti or steamed rice, making it a delightful addition to your vegetarian recipe collection. Ideal keywords: **low-fat Indian recipes, baigan ki subji, healthy eggplant curry, easy vegetarian curry.**
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Recipe Information
Ingredients
- 2 pieces Medium-sized eggplants (Baigan)
- 1 medium Onion
- 1 medium Tomato
- 1 piece Green chili
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Oil
- 2 tablespoons Fresh coriander leaves
Instructions
Wash the eggplants thoroughly, remove the stems, and chop them into small cubes. Set aside.
Finely chop the onion, tomato, and green chili.
Heat a non-stick pan over medium heat and add the oil. Once hot, add cumin seeds and let them splutter.
Add the chopped onion and sauté until they become translucent.
Stir in the ginger garlic paste and green chili, and cook for about 1 minute until fragrant.
Add the chopped tomatoes and cook until they become soft and oil starts to release from the sides.
Incorporate turmeric powder, coriander powder, red chili powder, and salt into the mixture. Stir well and cook for another 2 minutes.
Add the cubed eggplants to the pan and mix well to coat them with the spice mixture.
Cover the pan with a lid and let the eggplants cook on low heat for about 15 minutes, stirring occasionally, until they are soft and tender.
Once the eggplants are cooked, sprinkle garam masala over the dish and mix well.
Garnish with freshly chopped coriander leaves.
Serve hot with roti or steamed rice.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 39.5 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2131 mg | 45% | |
*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.
