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BRINJAL:
English - Aubergine, Eggplant
Hindi - Baingan
Marathi - Vaangi
Kannada - Badnekai
Gujarathi - Bengan
Marwari - Reengana
Introduction:
- Brinjal is another magic vegetable, which should be liked much more than its present status.
- It is a storehouse of iron, vitamins and nutrition. Against popular belief, this vegetable lends itself easily to many types of cooking methods, like sauting, grilling, baking, frying, mashing and even barbequeing.
- Used either by itself or in combination with other vegetables, it forms a tasty vegetable, and adds body to many veg. Dishes.
- Some care must be taken in handling this vegetable while preparing: wash hands soon after cutting to keep from discolouring.
- Always choose the best ones, since brinjals tend to attract worms very fast.
- Always keep cut vegetable immersed in salted water till used, to keep from becoming discoloured.
- Never overcook, or add to much water to the dish, or it will get mushy.
- This wondrous vegetable can be cooked in many ways.
- Some already online:
- Stuffed brinjals in stuffed vegetables.
- Sai bhaji in sindhi dishes, etc.
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