Known by various names such as eggplant or aubergine brinjal is an egg shaped glossy black fruit has white flesh with a meaty texture having its origin in the Indian subcontinent. It is an erect annual plant often spiny with large coarsely lobed fuzzy leaves, 10-20cm long and 5-10 cm broad. It is available in various sizes, shapes and colors although they are generally purple in colour. Brinjal has a bitter taste when raw but becomes tender when cooked and develops a rich, complex flavor. Due to its texture and bulk it can be a great substitute for meat in vegetarian cuisine. Besides purple they are also available in yellow or green, reddish-purple and dark purple colour. Low in fat, protein and carbohydrates. They are rich source of fiber and low soluble carbohydrates beneficial for regulation of blood sugar levels and also to control the absorption of glucose. Brinjal can be prepared in many ways. Baigan Bhurta is a popular recipe in which brinjal is cooked in a tangy tomato gravy. Stuffed brinjal which is brinjal stuffed with a spicy filling is another recipe which is a big hit.Brinjal recipes are easy to make and has nice aroma when cooked.
Dum Brinjal Curry
Eggplant in Coconut Curry
Stuffed EggplantFollow indianyummyreci