Low Sodium Aaloo Baigan Sabzi

Low Sodium Aaloo Baigan Sabzi is a flavorful and healthy Indian-style vegetable stir-fry that’s perfect for those watching their sodium intake. This comforting dish combines tender potatoes and silky eggplants, cooked to perfection with a medley of aromatic spices like cumin, turmeric, and dry mango powder for a tangy twist. Fresh ginger, green chili, and cilantro add vibrant layers of flavor, while the use of olive oil makes this recipe a heart-healthy choice. With just 40 minutes from prep to plate, this balanced, low-sodium delight is ideal for weeknight dinners. Pair it with warm chapati or steamed rice for a wholesome, satisfying meal. Perfect for low-sodium diets yet full of traditional Indian flair!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium Potatoes
• 2 small Eggplants
• 1 medium Onion
• 1 medium Tomato
• 1 inch piece Fresh ginger
• 1 Green chili
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Dry mango powder (amchur)
• 1 teaspoon Coriander powder
• 2 tablespoons, chopped Cilantro leaves
• 2 tablespoons Olive oil

Directions

Step 1

Peel and cube the potatoes into small bite-sized pieces to ensure even cooking. Set aside in a bowl of water to prevent browning.

Step 2

Wash the eggplants and cut them into similar-sized cubes. Keep them in a separate bowl of water to avoid discoloration.

Step 3

Chop the onion and tomato finely. Grate the ginger and slit the green chili lengthwise.

Step 4

Heat olive oil in a large pan over medium heat. Once hot, add cumin seeds and allow them to splutter.

Step 5

Add the chopped onion and sauté until it becomes translucent.

Step 6

Stir in the grated ginger and green chili. Sauté for another 1-2 minutes.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and a pinch of salt substitute if desired. Cook until the tomatoes soften and release their juices.

Step 8

Drain the potatoes and eggplants from the water and add them to the pan. Mix well to coat the vegetables with the spice mixture.

Step 9

Cover the pan with a lid and allow the vegetables to cook on low heat for about 15-20 minutes. Stir occasionally to prevent sticking, until the potatoes are tender.

Step 10

Once the vegetables are cooked, sprinkle garam masala and dry mango powder. Mix well to incorporate.

Step 11

Garnish the sabzi with freshly chopped cilantro leaves before serving.

Step 12

Serve the sabzi hot with chapati, rice, or any bread of your choice.

Nutrition Facts

Serving size	(1168.2g)

Amount per serving	% Daily Value*
Calories	891.8

Total Fat 31.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1259.0mg	0%
Total Carbohydrate 144.5g	0%
Dietary Fiber 28.2g	0%
Total Sugars 35.7g
Protein 19.7g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 11.6mg	0%
Potassium 3935.0mg	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: 30.1%

Protein: 8.4%

Carbs: 61.5%