How many calories in Vegan Brinjal Sabzi?

One katori serving contains approximately 85-100 calories, making it an excellent choice for weight management.

Can I store this for meal prep?

Yes, this sabzi stays fresh in an airtight container in the refrigerator for up to 3 days and reheats well on the stovetop.

Is this recipe gluten-free?

Yes, all ingredients used in this traditional preparation are naturally gluten-free.

What can I serve with this dish?

It pairs best with whole-grain flatbreads like roti or paratha, or as a side dish with steamed brown rice and dal.

Home / Recipes / north_indian / Vegan Brinjal Sabzi

north_indianEasyveganvegetariangluten freedairy free

Vegan Brinjal Sabzi

RATING

4.4/5(72)

TASTE SCORE

8/10

This vegan brinjal sabzi is a delightful and flavorful North Indian eggplant and tomato dry curry. It's a quick and easy dish that's perfect for a weeknight meal, offering a rich and tangy taste that will satisfy your cravings.

PREP

10m

COOK

20m

SERVES

1 KATORI

52 cal

SERVINGS

INGREDIENTS

For 3 servings

1 pcseggplant½ pcsonion½ pcstomato1 tspginger garlic paste1 pinchturmeric1 tspcoriander powder½ tspcumin seeds1 tspoil1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein1g · 8%

Carbs8g · 62%

Fat2g · 35%

Fiber4g

Sugar4g

Saturated fat0g

Cholesterol0mg

Sodium57mg

Potassium291mg

Phosphorus33mg

How we calculate →

METHOD · 2 STEPS

1
Sauté the aromatics and spices
- Heat oil in a heavy-bottomed pan over medium heat.
- Add cumin seeds and wait for them to splutter.
- Stir in the onions and ginger-garlic paste, cooking until softened.
TIPEnsure the ginger-garlic paste is cooked until the raw aroma disappears to avoid a pungent aftertaste.
Cook the eggplant until tender
Add the chopped eggplant, tomatoes, turmeric, coriander powder, and salt to the pan. Stir well to coat the vegetables in the spice mix, then cover with a tight-fitting lid and cook on low heat until the eggplant is soft and fully cooked through.
TIPAvoid adding water; the steam trapped by the lid will cook the eggplant in its own juices for a more concentrated flavor.

PRO TIPS

What to keep in mind.

3 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the eggplant cubes in salted water for 10 minutes before cooking to remove any potential bitterness.
2
Cut the eggplant into uniform pieces to ensure they all cook at the same rate.
3
Finish the dish with a squeeze of fresh lemon juice just before serving to brighten the earthy flavors.

RECIPE VARIATIONS