Low Fat Brinjal Curry
Immerse yourself in the vibrant flavors of Indian cuisine with our Low Fat Brinjal Curry—an irresistible combination of tender eggplant, aromatic spices, and fresh herbs, all brought together in a guilt-free preparation. This health-conscious recipe uses minimal oil, relying on the natural creaminess of brinjal (eggplant) and the bold profiles of mustard seeds, curry leaves, turmeric, and coriander powder to create a savory, low-calorie dish. Perfect for busy weeknights, it takes just 40 minutes from start to finish, making it a quick yet wholesome option for curry lovers. Serve it piping hot with fluffy rice or warm flatbread to savor its rich yet light flavors. Whether you’re vegetarian, on a diet, or simply craving a hearty meal, this low-fat eggplant curry is a versatile and nutritious crowd-pleaser sure to delight!
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Recipe Information
Ingredients
- 500 grams Brinjal (Eggplant)
- 1 medium Onion
- 1 large Tomato
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 whole Green Chili
- 10 leaves Curry Leaves
- 0.5 teaspoons Mustard Seeds
- 0.5 teaspoons Cumin Seeds
- 0.5 teaspoons Turmeric Powder
- 1 teaspoons Coriander Powder
- 0.5 teaspoons Red Chili Powder
- 1 teaspoons Salt
- 1 cup Water
- 2 tablespoons Fresh Coriander Leaves
- 1 teaspoons Oil (preferably canola or olive)
Instructions
Wash the brinjal thoroughly and cut it into cubes. Soak them in salted water to prevent discoloration.
Finely chop the onion, tomato, ginger, garlic, and green chili.
Heat 1 teaspoon of oil in a non-stick pan over medium heat.
Add the mustard seeds and let them crackle. Add cumin seeds and curry leaves, sauté for a few seconds.
Add chopped onion and sauté until they become translucent.
Add the chopped ginger, garlic, and green chili. Sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomato and cook for 3-4 minutes until they soften.
Stir in the turmeric powder, coriander powder, and red chili powder. Mix well.
Drain the brinjal cubes from the water and add them to the pan. Stir to coat with the spice mixture.
Add salt and water, mix well, cover the pan, and let it simmer on low heat for about 15-20 minutes until the brinjal is cooked through.
Check occasionally and stir to prevent sticking to the bottom.
Once the brinjal is tender, turn off the heat, sprinkle freshly chopped coriander leaves, and mix gently.
Serve hot with rice or flatbread.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 40.9 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2028 mg | 43% | |
*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.
