Low Sodium Baigan ki Subji

Discover the vibrant flavors of Low Sodium Baigan ki Subji, a heart-healthy twist on a classic Indian dish. Perfectly tender eggplant cubes are simmered in a fragrant onion-tomato base, enhanced with aromatic spices like cumin, coriander, and a hint of garam masala. This low-sodium recipe keeps the salt in check without compromising on flavor, making it an excellent choice for those seeking a wholesome and balanced meal. With a touch of asafoetida for depth and a garnish of fresh cilantro, this dish pairs beautifully with warm roti or fluffy basmati rice. Ready in just 40 minutes, it’s a quick, flavorful, and nutritious addition to your weekly dinner rotation!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium-sized Baigan (Eggplant)
• 1 medium, finely chopped Onion
• 2 medium, finely chopped Tomato
• 1 inch, grated Ginger
• 3 minced Garlic cloves
• 1 finely chopped Green chili
• 1 tablespoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 2 tablespoons, chopped Cilantro
• 2 tablespoons Oil
• 0.5 cup Water
• 1 pinch Asafoetida (hing)

Directions

Step 1

Wash the eggplants thoroughly and cut them into small cubes. Keep them in a bowl of water to prevent oxidation.

Step 2

Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.

Step 3

Add a pinch of asafoetida, followed by the chopped onion. Sauté until the onion turns translucent.

Step 4

Stir in the ginger, garlic, and green chili. Sauté for 1-2 minutes until the raw aroma disappears.

Step 5

Add chopped tomatoes and cook until they become soft and begin to release oil.

Step 6

Drain the eggplant cubes and add them to the pan. Stir well to combine with the tomato mixture.

Step 7

Sprinkle coriander powder, turmeric powder, red chili powder, and garam masala over the mixture. Stir well to coat the eggplants.

Step 8

Pour in half a cup of water, mix well, and cover the pan. Let it cook on low heat for about 15-20 minutes, or until the eggplants are tender.

Step 9

Once the eggplants are cooked, remove the lid and sauté for another 2-3 minutes to evaporate any excess moisture.

Step 10

Garnish with chopped cilantro before serving.

Step 11

Serve hot with roti or rice.

Nutrition Facts

Serving size	(1201.9g)

Amount per serving	% Daily Value*
Calories	641.8

Total Fat 32.8g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2394.7mg	0%
Total Carbohydrate 87.1g	0%
Dietary Fiber 27.4g	0%
Total Sugars 49.6g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 232.9mg	0%
Iron 8.9mg	0%
Potassium 2427.2mg	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: 42.2%

Protein: 8.0%

Carbs: 49.8%