Friday, 11 December 2015


Brinjals, also known as aubergines and eggplants, are a part of the nightshade family and are botanically berries that are related to tomatoes, potatoes and tobacco. This perennial plant is native to the Indian subcontinent and comes in a variety of shapes and sizes, each being used for a different type of preparation.

Brinjals that are no longer than 3 inches long, with white stripes running down longitudinally are used to make bhaajis, where they are used in their entirety, with the stems taken off. The larger varieties are either light green or deep purple. When they're ovalish in shape, we use them to make Vangyache Kaap, which are basically brinjal fritters that are crumb-coated and shallow fried. Brinjals with a more spherical shape are roasted and later served as Wangyacha Bharit. Brinjals are a common substitute for meat in vegetarian dishes.

Eggplants are low in calories but rich in soluble fat content, making them ideal for people watching their weight. They are said to be effective in controlling high blood pressure as well. Having a low glycemic index, they contain healthy amounts of a number of B-complex groups, which speed-up metabolism. It is also a good source of manganese (which helps maintain bone and skin health), copper (which helps maintain cholesterol balance), iron (which helps transport oxygen in the bloodstream) and potassium (which helps maintain blood pressure and kidney health).

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