About Brinjal Vegetable (What is brinjal?):
Eggplant, also known as auberge or
brinjal, is a versatile and popular vegetable in many cuisines around the
world. It belongs to the nightshade family and is native to South Asia.
Eggplant has a spongy texture and a mild
flavor that makes it a good base for many dishes, such as ratatouille, baba
ghanoush, and stir-fry. It can also be breaded and fried, used in soups and stews,
and grilled or roasted.
Eggplant is a good source of fiber,
potassium, and vitamins C and B6. It is also low in calories and carbohydrates,
making it a popular ingredient for those watching their diets.
Different varieties of eggplant come in a
range of colors and sizes, from small, round, and purple, to long, thin, and
white. The most common type found in grocery stores is the large, dark purple
variety.
When choosing an eggplant, look for one
that is firm, heavy for its size, and free of bruises or soft spots. Store in
the refrigerator for up to a week, and use it within a few days of purchasing
for the best flavor and texture.
Origin of Bringal/Baigan:
Eggplant (brinjal) is believed to have
originated in South Asia, specifically in the region surrounding modern-day
India, Bangladesh, and Pakistan. It has been cultivated there for thousands of
years and has since spread to other parts of the world, including Africa, the
Mediterranean, and the Americas.
Eggplant is mentioned in early Indian and
Chinese texts, and it is thought to have been used for both culinary and
medicinal purposes. The eggplant was introduced to Europe through trade and
colonization, and it has been a popular ingredient in many Mediterranean and
Middle Eastern dishes for centuries.
Today, eggplant is widely cultivated and
consumed around the world, with many different varieties grown in various
countries and regions. Its popularity has only continued to grow, and it
remains a staple ingredient in many cuisines, from Indian and Mediterranean to
Chinese and Jawokese.
Health benefits to eat Brinjal
(Baigan/Eggplant):
Eggplant (brinjal) has several health
benefits when consumed as part of a balanced diet. Some of these benefits
include:
Low in calories: Eggplant is low in
calories, making it a good option for people watching their weight.
High in fiber: Eggplant is a good source of
fiber, which can help regulate digestion and promote feelings of fullness.
Rich in antioxidants: Eggplant is high in
antioxidants, particularly anthocyanins, which can help protect cells from
damage and reduce the risk of chronic diseases.
Supports heart health: The fiber and
potassium in eggplant can help support heart health by reducing cholesterol
levels and controlling blood pressure.
Good for brain health: The antioxidants and
phytonutrients in eggplant may help improve brain function and reduce the risk
of age-related cognitive decline.
Promotes healthy digestion: The fiber in
eggplant can help promote healthy digestion and reduce the risk of constipation
and other digestive issues.
May reduce inflammation: The
anti-inflammatory properties of eggplant may help reduce inflammation
throughout the body and reduce the risk of chronic diseases.
It's important to note that while eggplant
has many health benefits, it should still be consumed in moderation as part of
a balanced diet. As with any food, it's best to enjoy eggplant in moderation
and alongside a variety of other healthy foods for optimal health and wellness.
As per Ayurveda benefits and uses of Brinjal/Baigan/Bhata/Eggplant:
In Ayurveda, eggplant (brinjal) is
considered a valuable food for its many health benefits and uses. Some of the
ways eggplant is used in Ayurveda include:
Promoting digestion: Eggplant is believed
to aid in digestion and help relieve digestive issues such as constipation,
bloating, and gas.
Balancing Kapha dosha: Eggplant is
considered to be a Kapha-balancing food, meaning it can help balance the Kapha
dosha, which governs bodily fluids and is associated with stability, structure,
and lubrication.
Boosting immunity: Eggplant is believed to
help boost the immune system and protect against infections and diseases.
Supporting heart health: Eggplant is
believed to support heart health and help regulate blood pressure and
cholesterol levels.
Reducing inflammation: Eggplant is believed
to have anti-inflammatory properties, which can help reduce inflammation
throughout the body and protect against chronic diseases.
Promoting healthy skin: Eggplant is
believed to promote healthy skin and help soothe skin irritations and
conditions.
Improving brain function: Eggplant is believed to improve brain function and cognitive abilities, and may help reduce the risk of age-related cognitive decline.
It's important to note that while eggplant has many health benefits, it should still be consumed in moderation as part of a balanced diet. As with any food, it's best to enjoy eggplant in moderation and alongside a variety of other healthy foods for optimal health and wellness. Additionally, it's always best to consult with a healthcare professional before making any changes to your diet or lifestyle.
Brinjal/Baigan/Eggplant making around the World:
Eggplant (brinjal) is used in many
different dishes around the world, and the way it is prepared can vary greatly
depending on the cuisine and regional cooking style. Some common preparation
methods for eggplant include:
Grilling: Grilling eggplant is a popular
method in many cuisines, including Mediterranean and Middle Eastern. The
eggplant is sliced, seasoned, and then grilled until tender and charred.
Stir-frying: Stir-frying is a common cooking method for eggplant in Asian cuisine. The eggplant is diced or sliced, stir-fried with spices and other ingredients, and then served as a main dish or side dish.
Roasting: Roasting is another common method
for cooking eggplant. The eggplant is sliced, seasoned, and then roasted in the
oven until tender and slightly caramelized.
Baking: Baking is a popular way to cook
eggplant in Mediterranean and Middle Eastern cuisine. The eggplant is sliced,
seasoned, and then baked in the oven until tender.
Frying: Frying is a common method for
cooking eggplant, especially in Indian and African cuisine. The eggplant is
sliced, battered, and then fried until crispy and golden brown.
Mashing: Mashing is a common method for
cooking eggplant in Mediterranean and Middle Eastern cuisine. The eggplant is
roasted, peeled, and then mashed with spices and other ingredients to form a
spread or dip.
These are just a few examples of the many ways eggplant is prepared around the world. Regardless of the cooking method, eggplant is a versatile and delicious ingredient that can be enjoyed in many different dishes.
However; In Indian cuisine, there are many
different varieties of eggplant (brinjal) used, each with its own unique flavor
and texture. Some of the most important and widely used varieties of eggplant
in Indian cuisine include:
Recipes of brinjal by the Indiancuisine:
1- Baigan/Brinjal/Eggplant Masala Recipe:
Ingredients:
1 large Brinjal/Baigan, chopped
1 teaspoon cumin seeds
1 medium onion, chopped
2 medium tomatoes, chopped
2 cloves garlic, minced or paste
1-inch piece of ginger, minced or Paste
2 green chili peppers, chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons mustard oil
Fresh coriander leaves for garnish
Method:
Heat oil in a wok over medium heat.
Add cumin seeds and splatter well.
Add the onion, ginger, garlic, and green
chili peppers and cook until onion is golden brown.
Add the chopped tomatoes, ground coriander,
cumin, turmeric, and red chili powder, salt to taste, to the wok and cook until
the tomatoes are soft and mushy.
Add the chopped brinjal to the wok and stir
to combine.
Cover it and cook until the brinjal is
tender about 10-15 minutes.
Serve with rice or roti and garnish with
fresh coriander leaves. Enjoy!
2- Baigan Masala Curry Recipe:
Ingredients:
250 gm brinjal, chopped
2 tablespoons oil
1 teaspoon cumin seeds
¼ teaspoon Asafetida
1 medium onion, chopped
2 medium tomatoes, chopped
1 tbsp ginger garlic paste
2 green chili peppers, chopped
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon coriander
Salt to taste
1 cup water
Fresh coriander leaves for garnish
Method:
Heat oil
in a large wok over medium heat.
Add cumin
seeds, and asafetida and let them splatter well.
Add the onion, cook until onion is golden
brown.
Add ginger garlic paste, and green chilies,
and sauté for 1 another minute.
Add the chopped tomatoes, turmeric, red
chili, coriander powder to the wok and cook until the tomatoes are soft and
mushy.
Add the chopped brinjal/baigan to the wok
and stir to combine.
Pour in 1 cup of water, cover the wok and
cook until the brinjal/aigan is tender, about 10-15 minutes.
Season with salt to taste.
Garnish with fresh coriander leaves, and
Serve hot with rice or roti and. Enjoy!
3- Dry Baigan/Brinjal Recipe:
Ingredients:
1 large Brinjal, chopped
2 tablespoons oil
1 teaspoon cumin
1 medium onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chili peppers, chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
Fresh coriander leaves for garnish
Method:
Heat oil in a large wok over medium heat.
Add the onion, ginger, garlic, and green
chili peppers and cook until onion is golden brown.
Add the chopped eggplant to the wok and
stir to combine.
Add the coriander, cumin, turmeric, and red
chili powder to the wok and cook for 2-3 minutes.
Reduce heat to low, cover the wok and cook
until the eggplant is tender, about 10-15 minutes.
Season with salt to taste.
Serve hot with rice or roti and garnish
with fresh coriander leaves. Enjoy!
Ingredients:
1 large brinjal
1 medium onion, chopped
1 teaspoon cumin
¼ teaspoon asafoetida
1 teaspoon punch foran masala, (nigella,
fennel, fenugreek, mustard seeds, carom seeds)
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chili peppers, chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 tablespoons oil
Fresh coriander leaves for garnish
Method:
Roast the eggplant over an open flame or
under a broiler until the skin is black and the flesh is soft.
Remove the skin and mash the brinjal flesh
with a fork or potato masher.
Heat oil in a wok over medium heat.
Add cumin, punch foran spice, and
asafoetida, and saute for a while.
Add the onion, ginger, garlic, and green
chili peppers and cook until onion is golden brown.
Add the mashed brinjal to the wok, add salt
to taste, and stir to combine.
Add the turmeric, coriander, and red chili
powder to the wok and cook for 2-3 minutes.
Garnish with fresh coriander leaves.
Serve hot with rice or roti. Enjoy!
5- Baigan/Brinjal bhajja recipe:
Ingredients:
2 large Brinjal/Baigan, sliced into rounds
2 tablespoons besan (gram flour)
2tablespoons all-purpose flour
1 tablespoon corn flour
½ tsp carom seeds
½ teaspoon kasoori methi powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
½ teaspoon chat masala
¼ teaspoon black salt
Salt to taste
Water as needed
Mustard Oil for frying
Method:
In a mixing bowl, combine the besan, all-purpose
flour, corn flour, coriander, turmeric, red chili powder, carom seeds, kasoori
methi powder, and salt.
Gradually add water to the mixture and
whisk to form a batter with a smooth consistency.
Heat oil in a frying pan over medium heat.
Dip each brinjal slice into the batter,
making sure it is well coated, and then place it into the hot oil.
Fry the coated slices until they are golden
brown on both sides.
Remove from the oil with a slotted spoon
and place on a paper towel to remove any excess oil.
Serve hot with chutney or ketchup as a
snack or appetizer. Enjoy!
6- Baigan potato masala recipe:
Ingredients:
300-gram Brinjal/Baigan, chopped
2 medium potatoes, peeled and chopped
3 tablespoons oil (use mustard oil for
better taste)
2 tablespoons whole spices (Bay leaf, cloves,
black paper, green cardamom, black cardamom, cinnamon stick)
1 teaspoon cumin seeds
½ teaspoon asafoetida
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chili peppers, chopped
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
1 cup water
Fresh coriander leaves for garnish
Method:
Heat oil in a wok over medium heat.
Add whole spices, cumin, and asafetida,
and sauté well for 1 minute.
Add the onion, and cook until onion is
golden brown.
Add ginger, garlic, and green chili peppers
and saute for another 1 minute.
Add the chopped tomatoes, salt, coriander, turmeric,
and red chili powder to the wok and cook until the tomatoes are soft and mushy.
Add the chopped brinjal and potatoes to the
wok and stir to coat well.
Pour in 1 cup of water, cover the wok, and
cook until the vegetables are tender about 10-12 minutes.
Garnish with fresh coriander leaves.
Serve hot with rice or roti and Enjoy!
Thanks for being here
Visit again