Kashmiri Baingan Tamatar Sabji
Kashmiri Baingan Tamatar Sabji is a delicious and healthy Indian curry made with eggplant (baingan), tomatoes, and a blend of aromatic spices. This recipe is vegan, gluten-free, and low in calories, making it an excellent choice for those seeking weight loss. The eggplant is a great source of dietary fiber, vitamins, and minerals, while the tomatoes provide vitamin C and antioxidants. This dish is also low in fat and high in flavor.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
60 kcal
Protein
1 g
Carbs
10 g
Fat
2 g
Fiber
3 g
Ingredients
Egg Plant
1 cup, sliced (200g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
0.5 medium cup (80g)
Cumin seeds
0.5 tsp (2.5g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add sliced eggplant and mix well, ensuring the eggplant is coated in the masala.
Cover the pan with a lid and let it cook for 10-15 minutes over medium heat until the eggplant is cooked and tender.
Garnish with fresh coriander leaves and serve hot.