Sugar-Free Brinjal Curry
Delight your taste buds with this flavorful and wholesome Sugar-Free Brinjal Curry, a perfect dish for those seeking a healthy and vibrant meal option. This curry features tender brinjals (eggplants) simmered in a rich, aromatic blend of ginger, garlic, and green chili paste, infused with the earthy goodness of coriander and cumin. With no added sugar, the natural sweetness of tomatoes shines through, complementing the mild heat of red chili powder and the warmth of turmeric. Easy to prepare in just 40 minutes, this vegetarian dish is ideal for serving with steamed rice or flatbreads, making it a versatile and nourishing addition to your dinner table. Garnished with fresh coriander leaves, this curry is as visually appealing as it is delicious—perfect for anyone following a health-conscious lifestyle without compromising on bold flavors!
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Recipe Information
Ingredients
- 4 pieces Medium-sized Brinjals (Eggplants)
- 1 large Onion
- 2 medium Tomato
- 3 pieces Garlic Cloves
- 1 inch piece Ginger
- 2 pieces Green Chilies
- 2 teaspoons Coriander Powder
- 1 teaspoon Cumin Seeds
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable Oil
- 1 cup Water
- 0.5 cup Fresh Coriander Leaves
Instructions
Start by washing the brinjals thoroughly. Cut them into medium-sized cubes and soak them in a bowl of salted water to prevent them from browning.
Finely chop the onion and tomatoes. Peel the garlic and ginger, and grind them into a paste along with the green chilies.
Heat vegetable oil in a deep pan or a wok over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onions to the pan and sauté them until they become translucent.
Stir in the garlic, ginger, and chili paste, and cook for another 2-3 minutes until the raw smell disappears.
Add chopped tomatoes to the pan and cook until they soften and the oil starts to separate.
Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a minute to release their flavors.
Drain the brinjal pieces and add them to the pan. Stir well to coat them with the spice mixture.
Pour in a cup of water, mix, and cover the pan. Let it simmer on low heat for about 15-20 minutes or until the brinjals are tender and cooked through.
Stir occasionally and add more water if necessary to achieve the desired consistency.
Once cooked, check for seasoning and adjust with additional salt if needed.
Garnish the curry with freshly chopped coriander leaves before serving.
Serve hot with rice or flatbreads for a delicious meal.
Nutrition Facts
Calories |
919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 74.8 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4505 mg | 96% | |
*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.
