Brinjal, popularly known as baingan in Hindi is a warm season crop but can be successfully grown in rainy seasons also. All types of soil are good for growing Brinjal that comes in many different sizes including medium, large and small. In this blog, we will cover some health benefits of this veggie and also discuss the recipes of purple round brinjal.
Health Benefits Of Brinjal
1. Brinjal is rich in fiber and antioxidants that help in fighting cancer.
2. Brinjal is also great for weight-loss because they’re low on calories.
3. They also make sure that all the heart diseases are kept at bay.
4. Brinjal also has the capacity to control blood pressure and contains potassium to maintain electrolyte balance in the body.
5. They contain less amount of carbohydrates and are high in fiber which helps in preventing diabetes.
With these reasons, we hope that you are convinced about how healthy brinjal is!
And now, we will hop on to the recipes of brinjal to prove that it is equally tasty.
Recipes Of Purple Round Brinjal
Baingan Ka Bharta
How could we not include our ever favourite baingan ka bharta in the list 🙂 Here is the recipe, and we know you love it!
Start the process by taking 2 brinjals on a medium flame to roast. Soon, after the brinjal turns black and brown remove the skin.
Then, mash the brinjal and heat 1/2 cup of oil alongside. Add 2 medium finely chopped onions and fry them till they turn transparent.
Now, add 2 Tsp of ginger-garlic paste. and add 3 finely chopped tomatoes. Stir this mixture till the oil separates.
After this add 2 Tsp red chilli powder, 1 Tsp of coriander powder, 1 Tsp of turmeric, 1 Tsp of garam masala and salt to taste. Mix well and gradually add 250 gms of properly stirred yoghurt.
After this, add mashed the mashed brinjal, stir properly and allow the mix to simmer for about 5 minutes. Garnish the mixture with chopped green chillies, chopped green coriander and 1 tsp garam masala powder.
Serve with hot chapati.
Cheese & Pesto Eggplant/Brinjal
This tastes yum and does not take long to get done. You can see the recipe below.
Start the process by cutting 1 medium sized eggplant into triangles. Now dip each eggplant in whisked eggs(2 in number) and then press on to parmesan cheese (only on one side). You should take about one bowl of parmesan cheese or cheddar or you can mix them both as well, however you like.
After this, heat 2 Tsp of olive oil and lightly place each eggplant/brinjal with cheese till they turn slightly brownish in colour. To make the pesto sauce(about 1 bowl), blend(all the following ingredients in the given order) 1 big Tbsp pine nuts, 1/2 tsp garlic paste, 1/2 cup olive oil, 2 & 1/2 cups of fresh basil leaves, Salt and pepper to taste, 2 Tbsp Parmesan cheese and 1 big Tbsp of butter.
Now layer the eggplant in a casserole and top with pesto. Sprinkle 10-12 thinly sliced olives on top. You can make a few layers one on top of each other. Bake this in the oven till pesto is warm. Your cheese and pesto eggplant are ready to be served hot.
This is similar to hummus but is made with eggplant or brinjal instead. It is a mouth-watering combination of smoked eggplant, garlic, salt, lemon, onion, tomato and pepper. Have a look at the recipe below:-
Start the process by cooking 500gm eggplant over a direct flame till it gets dark on the outside and is properly cooked inside. Now, place in water and peel off the skin.Chop fine or blend in a blender.
After this, mix in 1 Tbsp of garlic, salt to taste, 2 Tbsp of lemon juice, 1/4 cup of grated onion, 1/4 cup of tomato(de-seeded and finely chopped), 1/4 tsp of pepper, 1 Tbsp of parsley, til and oil.
Finally, you can transfer this to a serving dish, garnish with 1 more Tbsp of parsley, til and oil.
Quick Fried Brinjal
This is quick to make and takes about a total of 15 to 20 minutes to make.
Start the process by cutting the brinjal(1 medium sized) into round slices and soak it in water.
After this drain the water completely and apply 1/2 Tsp chilli powder, 1/2 Tsp coriander-cumin powder,1/2 Tsp turmeric powder and salt(according to taste) to it.Heat a non-stick frying pan and pour oil enough for shallow frying.
Dip the brinjal slices in rice flour(1/2 a bowl) and fry them in the pan till crisp on both sides. Finally, sprinkle amchur powder and serve hot with dal and rice.
The taste of this dish is as interesting as its name.
Toss diced eggplants(8 pieces). Add 2 Tbsp red chilli, crushed, 1 Tbsp cumin seeds, 1 Tsp carom seeds, 1 Tsp fennel seeds , 1 Tbsp turmeric powder, 2 Tbsp salt or to taste
Add 4 chopped green chillies and 1 Tbsp chopped ginger. Now take another pan, saute 2 chopped onion with 1 Tbsp ginger paste and 1 Tbsp garlic paste in 1 small cup of desi ghee. Add eggplants into it and mix well.
Add 2 Tbsp tamarind paste mixed with little water, fresh coriander(1 bunch) and mint(1/2 bunch) and cook for 10 minutes. Finally, after cooking, squeeze some lemon juice(2 Tbsp) and garnish with green chilli, green coriander and lemon slice.
A stewed mix of eggplants, carrots and celery cooked in a sweetened sauce this dish can be served as a warm side or a cold appetizer.
Start the process by dicing and frying 100gm brinjals. Heat 100ml oil and saute 4 onions and 50gms celery.
Add 1 cup sliced olives, 100 gm tomato puree, 1/2 cup capers, sugar and 100ml vinegar.
Now add 50ml wine and simmer for 10 minutes, till it becomes thick. Add water it is too thick.
Add 100gms brinjals, salt and pepper to taste and 2 Tbsp cocoa powder.
Allow it to cool for a day before serving.
Now mix this with spices, green chilli, ginger and onions. Garnish with lemon juice and coriander.
This yummy dish is laced with rich flavours of onion, cumin and coconut!
For Onion Coconut Paste
Combine 1 cup roughly onions, 1 cup freshly grated coconut, 1/4 cup coriander seeds, 3 whole dry red Kashmiri chillies,1 tbsp roughly chopped garlic,1 tbsp finely chopped ginger, 3 cloves and 2 small sticks of cinnamon in a deep non-stick pan and dry roast on a medium flame for 2 minutes. Keep this mix aside to cool completely.
Once cooled, blend in a mixer to a smooth paste using approx. ¼ cup of water. Keep it aside.
For the stuffing, heat 2 tbsp oil in a broad non-stick pan, add the prepared onion-coconut paste,1/4 cup roasted and coarsely powdered peanuts,1/2 tsp of turmeric powder,1/2 tsp of chilli powder,1 tbsp of coriander-cumin seeds powder,1 tsp of sugar and salt(to taste) and mix well.
Add 1 tsp lemon juice and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.
Slit the brinjals(14 in number) in the centre to make a criss-cross mark that divides each brinjal into 4 parts joined at the stem
Stuff the slits of each brinjal with the prepared stuffing and keep the remaining stuffing aside.
Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add 1/2 tsp finely chopped garlic and a bayleaf. Now sauté this on a medium flame for a few seconds.
Add the stuffed brinjals and mix gently. Cover it with a lid and cook on a medium flame for 7 minutes, while stirring occasionally.
Lower the flame, add 1 cup of water and a little salt and mix gently. Cover it with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep tossing the brinjals occasionally to avoid them from breaking. Serve hot with rotis or parathas.
This dish is like a favourite among all dwelling in the Northern part of Karnataka.
Heat a fry pan, set heat to medium.
Start by adding 1 tbsp Pink groundnuts to the frying pan & dry roast it, after about a minute add 2 Tsp of coriander seeds, 1 Tsp of cumin seeds, 4 cloves, a small cinnamon stick,4 to 5 dried red chillies & 1 Tsp sesame seeds.
Don’t let them burn, keep tossing them around till the groundnuts begin to pop around. Turn off the heat & let it cool down to room temperature.
Now grind the dry roasted ingredients along with 6 Tbsp grated coconut, 1/2 piece tamarind, 1/2 small jaggery & salt to taste. Add about 50 ml of water to help you grind these ingredients into a coarse paste.
After this , wash the brinjals (small purple, 6 to 7). Don’t throw away the stem. Take each brinjal & make 2 slits starting from the bottom till the stem, the cuts should look like a cross, as shown. Make sure you don’t cut the brinjal into pieces though. Now stuff the freshly prepared paste into the brinjal carefully, in between the slits. Keep the extra paste aside for use later on.
Now, heat oil in a deep bottom fry pan. When the oil is hot, set heat to medium, add a pinch of asafoetida & let it sizzle for a couple of seconds. Now add 1 tsp mustard seeds & let them sizzle, next add a few curry leaves & sauté them for a couple of seconds.
At this stage, add the finely chopped onions(1 red onion, large) along with a pinch of salt & sauté them till they turn translucent. Transfer the stuffed brinjal’s into the fry pan, cover & cook for around 5 minutes till they get lightly roasted. For even roasting toss them around every couple of minutes.
When they are evenly roasted, add the paste left behind, add around 200 ml water & a little bit of salt, simmer, cover & cook till the curry reaches a nice thick consistency & the brinjal is cooked. But keep an eye as there are chances that the water may evaporate quick, resulting in the curry starting to burn from the bottom.
You can serve this hot with chapatis.
Here is also a quick article on some homemade remedies of brinjal. Hope you find this useful.
So, with this, we have come to the end of our blog. We hope you liked the read. We look forward to some interesting recipes coming from your end.