Sugar-Free Baigan ki Subji

Delight your taste buds with the wholesome flavors of Sugar-Free Baigan ki Subji, a nutritious and diabetic-friendly twist on a classic Indian dish. This vibrant eggplant curry is cooked to perfection in mustard oil, bringing out its robust aroma, while a blend of cumin, mustard seeds, and earthy spices add layers of irresistible flavor. Sautéed golden onions, green chilies, and a touch of ginger-garlic paste create a delectable base that complements the tender eggplants beautifully. Finished with a fresh burst of coriander and a zesty splash of lemon juice, this dish is naturally sugar-free yet packed with bold, satisfying flavors. Perfect when paired with roti or steamed rice, this easy-to-make recipe is ideal for a healthy, comforting meal that doesn’t compromise on taste.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams eggplants (baigan)
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons coriander leaves, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Wash the eggplants thoroughly and chop them into bite-sized cubes. Set aside.

Step 2

Heat mustard oil in a large pan over medium heat. Add the cumin and mustard seeds and let them crackle for about 30 seconds.

Step 3

Add the finely chopped onions and sauté until they turn golden brown, about 5-6 minutes.

Step 4

Stir in the green chilies and ginger-garlic paste, sauté for another 2 minutes until the raw smell of the garlic disappears.

Step 5

Add the chopped eggplant pieces to the pan and mix well.

Step 6

Sprinkle in turmeric powder, coriander powder, red chili powder, and salt. Mix everything gently to coat the eggplants with the spices.

Step 7

Cover the pan with a lid and let the eggplants cook on medium-low heat for 15-20 minutes, stirring occasionally, until they are tender and cooked through.

Step 8

Once the eggplants are cooked, remove the lid and let the excess moisture evaporate, stirring for an additional 2-3 minutes.

Step 9

Turn off the heat, and garnish the dish with chopped coriander leaves and a splash of fresh lemon juice.

Step 10

Serve the sugar-free baigan ki subji hot with your choice of roti or rice.

Nutrition Facts

Serving size	(747.4g)

Amount per serving	% Daily Value*
Calories	519.1

Total Fat 31.8g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2407.7mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 22.5g	0%
Total Sugars 28.3g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 150.4mg	0%
Iron 6.1mg	0%
Potassium 1843.4mg	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: 51.0%

Protein: 7.3%

Carbs: 41.7%