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!
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:-
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.
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.
This yummy dish is laced with rich flavours of onion, cumin and coconut!
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.