Brinjal is one of the most common tropical vegetables grown in India. A large number of cultivars differing in size, shape and color of fruits are grown in India.

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Immature fruits are used in curries and a variety of dishes are prepared out of brinjal. Fruits are moderate sources of vitamins and minerals like phosphorous, calcium and iron and nutritive value varies from variety to variety.

Characteristics: Has too many seeds, More green than brown, Bitter in taste
Benefits: Antioxidants like vitamins A and C, which help protect your cells against damage.
Recipes: Brinjal Pickle
• Salt the brinjal then cut into a relatively small dice.
• Toast some whole spices then grind them up.
• Fry the brinjal in oil until soft, adding garlic towards the end.
• Add the ground spices to the brinjal along with a bit of vinegar and sweetener.

Additional information

Weight 1 kg

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