Vegan Eggplant Subji
Delight in the rich and aromatic flavors of Vegan Eggplant Subji, a vibrant Indian-inspired dish that's both hearty and wholesome. Made with tender eggplant cubes simmered in a spiced tomato-onion base, this vegan recipe is elevated by the earthy goodness of cumin and fenugreek seeds, with hints of turmeric, coriander, and chili powders. Fresh garlic, ginger, and green chili add layers of complexity, while cilantro provides a refreshing garnish. Perfectly paired with steamed rice or warm roti, this easy-to-make subji is ready in under 45 minutes, making it an ideal choice for a quick vegan dinner or meal prep. Packed with bold flavors yet simple ingredients, this eggplant curry is sure to become a go-to for lovers of Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Eggplant
- 2 medium Tomatoes
- 1 medium Onion
- 2 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 small Green chili
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Salt
- 0.5 teaspoons Fenugreek seeds
- 2 tablespoons Vegetable oil
- 2 tablespoons Cilantro leaves
- 100 milliliters Water
Instructions
1. Wash the eggplant thoroughly and chop it into medium cubes. Set aside.
2. Finely chop the onions and tomatoes. Mince the garlic and ginger, and slice the green chili.
3. Heat the vegetable oil in a large non-stick pan over medium heat.
4. Add cumin seeds and fenugreek seeds to the oil and sauté for about 30 seconds until they start to crackle.
5. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes.
6. Stir in the minced garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
7. Add the chopped tomatoes and cook until they soften, about 4-5 minutes.
8. Sprinkle in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine all ingredients.
9. Add the cubed eggplant, gently stirring to coat it with the spice mixture. Pour in the water to ensure the eggplant cooks evenly.
10. Cover the pan with a lid and let it simmer over low to medium heat for about 15-20 minutes, stirring occasionally. Cook until the eggplant is tender and the flavors are well incorporated.
11. Once done, remove the pan from heat and garnish with freshly chopped cilantro leaves.
12. Serve the Vegan Eggplant Subji hot with rice or roti. Enjoy!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 33.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2469 mg | 53% | |
*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.
