Sugar-Free Brinjal Curry

Discover a flavorful twist on a classic with this Sugar-Free Brinjal Curry, a wholesome and guilt-free dish bursting with aromatic spices and vibrant vegetables. This recipe swaps out sugar entirely, letting the natural sweetness of brinjals (eggplants) and tomatoes shine through. Key ingredients like cumin seeds, fresh ginger-garlic paste, and coriander powder create a rich, earthy base, while turmeric and red chili powder bring warmth and color to the curry. A quick 15-minute prep time and a straightforward cooking technique make this an accessible meal for weeknights or special occasions. Perfectly tender brinjals are simmered to perfection, creating a comforting curry that pairs beautifully with steamed rice or warm flatbreads. Garnished with fresh coriander for a delightful burst of freshness, this sugar-free brinjal curry offers a deliciously healthy option for spice lovers and anyone seeking a flavorful plant-based meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Medium-sized Brinjals (Eggplants)
• 1 large Onion
• 2 medium Tomato
• 3 pieces Garlic Cloves
• 1 inch piece Ginger
• 2 pieces Green Chilies
• 2 teaspoons Coriander Powder
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 3 tablespoons Vegetable Oil
• 1 cup Water
• 0.5 cup Fresh Coriander Leaves

Directions

Step 1

Start by washing the brinjals thoroughly. Cut them into medium-sized cubes and soak them in a bowl of salted water to prevent them from browning.

Step 2

Finely chop the onion and tomatoes. Peel the garlic and ginger, and grind them into a paste along with the green chilies.

Step 3

Heat vegetable oil in a deep pan or a wok over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.

Step 4

Add the chopped onions to the pan and sauté them until they become translucent.

Step 5

Stir in the garlic, ginger, and chili paste, and cook for another 2-3 minutes until the raw smell disappears.

Step 6

Add chopped tomatoes to the pan and cook until they soften and the oil starts to separate.

Step 7

Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook the spices for a minute to release their flavors.

Step 8

Drain the brinjal pieces and add them to the pan. Stir well to coat them with the spice mixture.

Step 9

Pour in a cup of water, mix, and cover the pan. Let it simmer on low heat for about 15-20 minutes or until the brinjals are tender and cooked through.

Step 10

Stir occasionally and add more water if necessary to achieve the desired consistency.

Step 11

Once cooked, check for seasoning and adjust with additional salt if needed.

Step 12

Garnish the curry with freshly chopped coriander leaves before serving.

Step 13

Serve hot with rice or flatbreads for a delicious meal.

Nutrition Facts

Serving size	(2120.2g)

Amount per serving	% Daily Value*
Calories	919.0

Total Fat 45.0g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 4824.5mg	0%
Total Carbohydrate 132.4g	0%
Dietary Fiber 48.7g	0%
Total Sugars 74.8g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 364.8mg	0%
Iron 11.1mg	0%
Potassium 4504.9mg	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: 39.5%

Protein: 8.8%

Carbs: 51.7%