Vegan Baigan ki Subji

Savor the rich and aromatic flavors of Vegan Baigan ki Subji, a delightful Indian eggplant curry that's as comforting as it is wholesome. This simple yet flavorful dish combines tender cubes of eggplant with a fragrant medley of spices like cumin, turmeric, garam masala, and coriander powder. Infused with the subtle heat of green chilies and the zest of ginger-garlic, this curry is brought to life with sautéed onions, juicy tomatoes, and the vibrant aroma of curry leaves. Perfect for a quick weeknight meal, this plant-based recipe takes just 40 minutes to prepare and pairs beautifully with warm roti or fragrant steamed basmati rice. Whether you're a seasoned lover of Indian cuisine or exploring it for the first time, this Vegan Baigan ki Subji is a must-try for its hearty texture, bold flavors, and easy preparation.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces eggplant (medium-sized)
• 1 medium onion (finely chopped)
• 2 medium tomato (finely chopped)
• 1 tablespoon ginger-garlic paste
• 2 pieces green chilies (slit)
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 10 leaves curry leaves
• 3 tablespoons cooking oil
• 0 to taste salt
• 2 tablespoons fresh coriander leaves (chopped)

Directions

Step 1

Wash the eggplants thoroughly and chop them into small cubes.

Step 2

In a large pan, heat 3 tablespoons of cooking oil over medium heat.

Step 3

Add mustard seeds and cumin seeds to the hot oil. Allow them to splutter for a few seconds.

Step 4

Add the curry leaves and slit green chilies. Sauté for 1 minute until fragrant.

Step 5

Add the finely chopped onions and sauté until they turn translucent.

Step 6

Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.

Step 7

Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.

Step 8

Introduce the chopped eggplant cubes into the pan and mix them well with the masala.

Step 9

Cover the pan with a lid, reduce the heat to low, and allow the eggplants to cook for about 15 minutes, stirring occasionally. Ensure the eggplants are tender and cooked through.

Step 10

Once the eggplants are cooked, add the garam masala and stir well.

Step 11

Taste and adjust the salt if necessary.

Step 12

Garnish with chopped fresh coriander leaves.

Step 13

Serve hot with roti or steamed basmati rice.

Nutrition Facts

Serving size	(972.7g)

Amount per serving	% Daily Value*
Calories	627.2

Total Fat 46.6g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2411.3mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 15.3g	0%
Total Sugars 19.9g
Protein 9.0g	0%

Vitamin D 0IU	0%
Calcium 201.2mg	0%
Iron 8.8mg	0%
Potassium 1699.7mg	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: 62.8%

Protein: 5.4%

Carbs: 31.8%