Brinjal

Botanically it is a fruit which is widely used in Indian cuisine. Infact it is native to the Indian subcontinent. It is purple colored with a whitish, hard flesh. It is available in various sizes and is eaten cooked.

It becomes very tender when cooked. The raw fruit has a somewhat bitter taste, that is why it is advised to rinse and salt it for a while before cooking. It is known to absorb a lot of fat, salting it also helps in lesser absorption of oil while it is being cooked. In England it is known as aubergine and in America it is known as eggplant.

Brinjal Chutney | Vankaya Pachadi Recipe

This is a simple recipe with brinjal and spices but will taste so good that you l love it with any food.

Brinjal Tomato Chutney Recipe

Brinjal Tomato Chutney is a versatile side dish that can be accompanied with anything from south indian food i.e Idli to North Indian food i.e Parathas. Brinjal and tomatoes are packed with vitamins, dietary fibre and minerals. These beautiful vegetables have the power to lower cholesterol and help in weight management as well.

Brinjal Poppy Seeds Chips Recipe

The fiber, potassium, vitamin C, vitamin B6, and phytonutrient content in eggplants all support heart health.

Beguni Cutlet Recipe

The fiber, potassium, vitamin C, vitamin B6, and phytonutrient content in eggplants all support heart health. Polyphenols in eggplant have been shown to have anti-cancer effects. Anthocyanins and chlorogenic acid protect cells from damage caused by free radicals and, in turn, prevent tumor growth and the invasion and spread of cancer cells.