Brinjals or eggplant or aubergine also known as baingan in Hindi, badne kai in Kannada, vankaya in Telugu , begun in Bengali, vangi in Marathi and vangan in Sindhi is common vegetable available throughout the year. Brinjals come in all shapes and sizes and are available in green and purple, but which ever variety you use these amazing delicious brinjals can be cooked in a variety of ways and brinjals absorb flavours and spices into is flesh making it delicious and mouthwatering.
In Hindi "Baingan"is literally translated as "without merit" and according to the Sanskrit name that eggplant was given is ‘vatingan‘ means "abilities to remove gas". Though all these misconceptions are quite predominant in India this humble vegetable is quite nutrient rich and has a lot of benefits to offer. Brinjal is highly nutritious, and is very effective in the treatment of diabetes, obesity, hypertension, acne, and hair loss.
When you go to buy brinjals make sure that the brinjals look fresh and not wrinkled. They should not have any spots on the outside and no holes or cuts and bruises.
If you want to store the brinjal then place them in paper bags in the fridge. Do not cut and store as they turn black in colour. While preparing any brinjal dishes you can keep a bowl of salt water to soak the brinjals in as this helps the brinjals from not discoloring.
So try these wonderful, easy and tasty indian brinjal recipes and you will surely fall in love with brinjals and use them more often in your diet. Serve them with roti or rice, these recipes go well with both.
