Low Sodium Baigan ki Subji
Delight your taste buds with this flavorful **Low Sodium Baigan ki Subji**, a healthy twist on the classic Indian eggplant curry. Perfect for those seeking a low-sodium diet without compromising on taste, this vibrant dish combines tender eggplant cubes with a medley of aromatic spices like cumin, coriander, turmeric, and garam masala. The addition of ginger, garlic, and green chili lends a zesty kick, while fresh tomatoes and onion create a luscious base. With a minimal salt profile, this staple recipe is ideal for pairing with warm roti or fragrant rice. Ready in under 40 minutes, it's a wholesome, heart-friendly dish that's truly a treat for everyday meals.
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Recipe Information
Ingredients
- 2 medium-sized Baigan (Eggplant)
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomato
- 1 inch, grated Ginger
- 3 minced Garlic cloves
- 1 finely chopped Green chili
- 1 tablespoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 tablespoons, chopped Cilantro
- 2 tablespoons Oil
- 0.5 cup Water
- 1 pinch Asafoetida (hing)
Instructions
Wash the eggplants thoroughly and cut them into small cubes. Keep them in a bowl of water to prevent oxidation.
Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add a pinch of asafoetida, followed by the chopped onion. Sauté until the onion turns translucent.
Stir in the ginger, garlic, and green chili. Sauté for 1-2 minutes until the raw aroma disappears.
Add chopped tomatoes and cook until they become soft and begin to release oil.
Drain the eggplant cubes and add them to the pan. Stir well to combine with the tomato mixture.
Sprinkle coriander powder, turmeric powder, red chili powder, and garam masala over the mixture. Stir well to coat the eggplants.
Pour in half a cup of water, mix well, and cover the pan. Let it cook on low heat for about 15-20 minutes, or until the eggplants are tender.
Once the eggplants are cooked, remove the lid and sauté for another 2-3 minutes to evaporate any excess moisture.
Garnish with chopped cilantro before serving.
Serve hot with roti or rice.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 49.6 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2427 mg | 52% | |
*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.
