SpiceOmyLife: Brinjal

Egg plant or Aubergine or Brinjal is one of the most popular vegetable in India especially so in Andhra; my State.Is known as Vankaya in Telugu and Baingan in Hindi. Andhra's Gutthi Vankaya Koora-the stuffed brinjal curry is very famous.

This plant is native to India and has been grown since ancient times. It can be small, very huge weighing almost a kilogram (2 pounds approx?), long and thin, oval, medium round etc. The colour also varies from deep purple, light purple green, white, purple and white stripped etc.

We make, curries, chutneys, snacks out of this vegetable. It is either used by itself or in combination with other vegetables like, potatoes, onions, tomatoes, beans, peas and other vegetables.

Some tips:

While buying see that the brinjals are fresh and soft. They should be shiny and should not be infested with worms. Usually if you check, the ones with worms have holes in them.
Depending on how you are going to cook, you can choose small and round, big or long and thin ones
They should be cut just before cooking and should be kept in water to which a little turmeric is added. If these cut pieces are left like that they turn brownish and will taste bitter due to oxidisation.
Sometimes the raw fruit may have a bitter taste in varying degrees. If degorging -a little salt is rubbed on it and after sometime its rinsed off with water is done the bitterness is reduced. However mostly this is not necessary.
It absorbs oil, cooking, fats, sauces and other spices easily , thus helps in making many tasty dishes. However those who are calorie conscious can rub on salt to cut pieces and rinse it off before cooking this reduces the absorption of oil.
But one word of CAUTION is, the fruit may trigger allergies, like skin rashes etc, and may enhance the existing allergies. So one should check it out before eating them.