Vegan Baigan ki Subji
Discover the rich, aromatic flavors of Vegan Baigan ki Subji, a comforting eggplant curry that’s perfect for a wholesome plant-based meal. This Indian-inspired dish features tender cubes of eggplant simmered in a savory tomato-onion masala, infused with the warmth of cumin, coriander, turmeric, and garam masala. A fragrant tempering of mustard seeds, curry leaves, and green chilies adds a burst of authentic flavor, while fresh ginger-garlic paste brings depth to every bite. Ready in just 40 minutes, this easy vegan recipe pairs wonderfully with soft rotis or fluffy basmati rice, making it an ideal option for weeknight dinners or lazy weekend lunches. Packed with vibrant spices and fresh coriander garnish, this Baigan ki Subji will delight your taste buds while keeping things plant-based and guilt-free. Perfect for lovers of Indian cuisine, it's a must-try vegan curry recipe!
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Recipe Information
Ingredients
- 2 pieces eggplant (medium-sized)
- 1 medium onion (finely chopped)
- 2 medium tomato (finely chopped)
- 1 tablespoon ginger-garlic paste
- 2 pieces green chilies (slit)
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 leaves curry leaves
- 3 tablespoons cooking oil
- to taste salt
- 2 tablespoons fresh coriander leaves (chopped)
Instructions
Wash the eggplants thoroughly and chop them into small cubes.
In a large pan, heat 3 tablespoons of cooking oil over medium heat.
Add mustard seeds and cumin seeds to the hot oil. Allow them to splutter for a few seconds.
Add the curry leaves and slit green chilies. Sauté for 1 minute until fragrant.
Add the finely chopped onions and sauté until they turn translucent.
Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
Introduce the chopped eggplant cubes into the pan and mix them well with the masala.
Cover the pan with a lid, reduce the heat to low, and allow the eggplants to cook for about 15 minutes, stirring occasionally. Ensure the eggplants are tender and cooked through.
Once the eggplants are cooked, add the garam masala and stir well.
Taste and adjust the salt if necessary.
Garnish with chopped fresh coriander leaves.
Serve hot with roti or steamed basmati rice.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.9 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1700 mg | 36% | |
*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.
