These elongated, purple coloured and glossy skinned brinjals
have white/cream flesh with a meaty texture, slightly bitter taste and many
Storage and Uses
Brinjals are not good for long time storing. So, consume within
a few days and store in a cool spot, away from direct sunlight.
The inner white flesh turns brown quickly once its cut, so use it as soon as you cut them or refrigerate by placing the remaining on a bowl or plate, but avoid sealing, as it increases decay.
Brinjals are a prominent part of Indian dry and gravy curries. Also used in lentil soups , stews and rice items. Can be roasted, grilled, baked and stir-fried. Look up the local and popular Vaangibath recipe.
Purple Brinjals contain high amounts of anthocyanins which
protect the body from health risks like inflammation and neurological diseases.
These improve the flexibility of blood vessels, resulting in improved blood
It effectively treats enlarge