Sugar-Free Eggplant Subji
Discover the vibrant flavors of Sugar-Free Eggplant Subji, a wholesome and aromatic Indian dish that's perfect for those seeking a healthy, guilt-free meal. This recipe features tender eggplant cubes simmered in a fragrant blend of spices like turmeric, cumin, and coriander, with the earthy warmth of mustard seeds and the zest of fresh curry leaves. A medley of onions, tomatoes, garlic, and ginger forms the rich, flavorful base without the need for added sugar. Ready in under 40 minutes, it's a quick and nutritious option that pairs beautifully with roti, rice, or serves as a satisfying side dish. Perfect for a flavorful vegetarian meal, this dish is naturally sugar-free, vegan-friendly, and packed with wholesome goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams eggplant
- 1 large onion
- 2 medium tomato
- 1 inch piece ginger
- 3 pieces garlic cloves
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon or to taste salt
- 10 leaves curry leaves
- 2 tablespoons fresh coriander leaves
- 2 tablespoons cooking oil
- 0.5 cup water
Instructions
Begin by washing the eggplants thoroughly. Cut them into medium-sized cubes.
Finely chop the onion, tomatoes, and coriander leaves. Peel and grate the ginger and garlic.
Heat cooking oil in a large pan over medium heat. Once the oil is hot, add mustard seeds and cumin seeds.
Allow the seeds to crackle, then add the grated ginger, garlic, and curry leaves. Sauté until the ginger and garlic turn golden brown.
Add the chopped onions and sauté until they are translucent.
Next, add the chopped tomatoes and cook until they become soft and the oil begins to separate.
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook the spices for about a minute.
Add the cubed eggplants to the spice mixture and mix well until the eggplants are well-coated.
Pour in the water, cover the pan with a lid, and let it cook on a low flame for 15-20 minutes, stirring occasionally, until the eggplants are tender.
Once cooked, adjust the seasoning if necessary. Garnish with fresh coriander leaves.
Serve hot with roti, rice, or as a side dish.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 49.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2277 mg | 48% | |
*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.
