Low Carb Baigan ki Subji

Delight in the flavors of India with this **Low Carb Baigan ki Subji**, a healthy twist on the traditional brinjal curry. This dish features tender, quartered baby eggplants simmered to perfection in a rich, aromatic spice blend crafted from mustard seeds, cumin, turmeric, and coriander. The use of coconut oil enhances its depth of flavor while keeping it keto-friendly. Fresh ginger, garlic, and green chili add a zesty kick, while a tomato-onion base ensures a comforting, saucy consistency. Ready in just 45 minutes, this low-carb delight makes for a wholesome meal when paired with keto bread or a refreshing side salad. Perfect for those seeking a flavorful yet guilt-free addition to their meal plan, this recipe is a must-try!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Eggplants (small, 2-inch length)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 piece Onion (medium, finely chopped)
• 1 piece Tomato (medium, finely chopped)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 piece Green chili (slit vertically)
• 1 inch Ginger (grated)
• 2 pieces Garlic cloves (minced)
• 2 tablespoons Fresh coriander leaves (chopped)
• 0.25 cup Water

Directions

Step 1

Wash the eggplants and cut each into quarters, leaving the stalks intact to hold them together.

Step 2

Heat coconut oil in a large pan over medium heat.

Step 3

Add mustard seeds and allow them to splutter. Then add cumin seeds and let them turn golden brown.

Step 4

Add finely chopped onion and sauté until translucent.

Step 5

Add ginger, garlic, and green chili. Sauté for another minute until fragrant.

Step 6

Stir in chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well blended.

Step 7

Add the quartered eggplants to the pan and gently mix to coat them with spices.

Step 8

Pour in the water, cover the pan, and let it simmer on low heat for about 15-20 minutes. Stir occasionally and check if the eggplants are tender and cooked through.

Step 9

Once the eggplants are cooked and the oil starts to separate from the masala, garnish with chopped fresh coriander leaves.

Step 10

Serve hot with keto bread or a side salad for a complete low-carb meal.

Nutrition Facts

Serving size	(807.9g)

Amount per serving	% Daily Value*
Calories	475.2

Total Fat 31.5g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2405.2mg	0%
Total Carbohydrate 48.1g	0%
Dietary Fiber 17.6g	0%
Total Sugars 23.8g
Protein 9.2g	0%

Vitamin D 0IU	0%
Calcium 147.2mg	0%
Iron 5.9mg	0%
Potassium 1796.0mg	0%

*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.

Source of Calories

Fat: 55.3%

Protein: 7.2%

Carbs: 37.5%