Low Sodium Aaloo Baigan Sabzi
Discover the perfect balance of flavor and nutrition with this Low Sodium Aaloo Baigan Sabzi, a delightful Indian dish that pairs tender potatoes and earthy eggplants with aromatic spices. This recipe is designed for those looking to reduce sodium intake without compromising on taste. The vibrant medley of turmeric, garam masala, coriander, and dry mango powder infuses the vegetables with rich, tangy warmth, while fresh ginger, green chili, and cumin seeds provide a subtle kick. Cooked in heart-healthy olive oil and finished with a sprinkle of cilantro, this quick and wholesome sabzi comes together in just 40 minutes, making it an ideal weeknight dinner. Perfectly served with chapati or rice, this vegan and gluten-free dish is proof that simplicity and healthiness go hand in hand.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 2 small Eggplants
- 1 medium Onion
- 1 medium Tomato
- 1 inch piece Fresh ginger
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Dry mango powder (amchur)
- 1 teaspoon Coriander powder
- 2 tablespoons, chopped Cilantro leaves
- 2 tablespoons Olive oil
Instructions
Peel and cube the potatoes into small bite-sized pieces to ensure even cooking. Set aside in a bowl of water to prevent browning.
Wash the eggplants and cut them into similar-sized cubes. Keep them in a separate bowl of water to avoid discoloration.
Chop the onion and tomato finely. Grate the ginger and slit the green chili lengthwise.
Heat olive oil in a large pan over medium heat. Once hot, add cumin seeds and allow them to splutter.
Add the chopped onion and sauté until it becomes translucent.
Stir in the grated ginger and green chili. Sauté for another 1-2 minutes.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and a pinch of salt substitute if desired. Cook until the tomatoes soften and release their juices.
Drain the potatoes and eggplants from the water and add them to the pan. Mix well to coat the vegetables with the spice mixture.
Cover the pan with a lid and allow the vegetables to cook on low heat for about 15-20 minutes. Stir occasionally to prevent sticking, until the potatoes are tender.
Once the vegetables are cooked, sprinkle garam masala and dry mango powder. Mix well to incorporate.
Garnish the sabzi with freshly chopped cilantro leaves before serving.
Serve the sabzi hot with chapati, rice, or any bread of your choice.
Nutrition Facts
Calories |
892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 35.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3935 mg | 84% | |
*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.
