Baigan ki Subji

Discover the rich and comforting flavors of Baigan ki Subji, a classic Indian eggplant stir-fry that’s quick, wholesome, and packed with earthy spices. This vegan and gluten-free dish features tender cubes of eggplant simmered in a fragrant medley of cumin, garlic, ginger, and garam masala, creating a delightful balance of heat and warmth. Perfect for busy weeknights, it comes together in just 45 minutes and is best enjoyed with steamed rice or soft Indian breads like roti or naan. With its vibrant mix of ingredients like fresh tomatoes, green chilies, and cilantro, Baigan ki Subji is a celebration of bold flavors and simple cooking techniques. Give your family dinner a rustic, homestyle charm with this flavorful recipe that's as nutritious as it is satisfying!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Eggplant (small/medium size)
• 3 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 medium Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 3 pieces Garlic cloves (minced)
• 1 inch piece Ginger (grated)
• 2 pieces Green chilies (slit)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala powder
• 1 teaspoon or to taste Salt
• 2 tablespoons Fresh cilantro leaves (chopped)

Directions

Step 1

Wash and cut the eggplants into medium-sized cubes. Soak them in water to prevent discoloration.

Step 2

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

Step 3

Add the finely chopped onions and sauté until they turn golden brown.

Step 4

Incorporate the minced garlic, grated ginger, and slit green chilies. Stir for about a minute until the raw aroma of garlic fades.

Step 5

Add chopped tomatoes and cook until they become soft and mushy.

Step 6

Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for another minute.

Step 7

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

Step 8

Cover the pan and let the eggplants cook on a low flame for about 15-20 minutes, stirring occasionally, until the eggplants are tender and cooked through.

Step 9

Sprinkle garam masala powder and mix. Cook for another 2 minutes to blend the flavors.

Step 10

Turn off the heat and garnish with fresh cilantro leaves.

Step 11

Serve hot with rice or Indian bread.

Nutrition Facts

Serving size	957.7 grams (957.7g)

Amount per serving	% Daily Value*
Calories	641

Total Fat 45.10g	58%
Saturated Fat 2.90g	14%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2406mg	105%
Total Carbohydrate 61.00g	22%
Dietary Fiber 23.50g	84%
Total Sugars 30.50g
Protein 10.80g	22%

Vitamin D 0IU	0%
Calcium 176mg	14%
Iron 7mg	37%
Potassium 2316mg	49%

*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: 58.6%

Protein: 6.2%

Carbs: 35.2%