Brinjal
Brinjal, Aubergine, Eggplant or Katrikai (Tamil), Terung (Bahasa Malaysia) can be grown from germinated seeds.
As always, it is advised that the seeds are germinated in the pots and let it grow to about 10cm or about 4 to 5 weeks before transplanting.Brinjal is a member of the nightshade family, therefore related to tomatoes, potatoes and peppers. There are different sizes, shapes and color varieties. As like any other Asian vegetable, these need lots of sunshine and water. These are no hungry plants, therefore does not require frequent application of fertilizers. The Flea beetle is the common insect that loves to attack the brinjal.
I have 3 plants from the white round brinjal family and have 2 plants on the purple long brinjal (also known as Chinese brinjal, in Malaysia, don’t ask me why……)
All the plants are doing well and yielding good and sufficient for my family.
I normally like to use the round white brinjal in the typical Indian curry or as Tokaa (thick gravy) and Sambar (dhal) and in the Vegetable Kurma. These are also nice if it is deep fried with batter as done for vegetable pakoras. I use the purple ones for stir fry, I like this spicy with chili paste or with garam masala or simply with fresh yogurt and lots of curry leave.
I have also seen numerous recipes on roasted stuffed brinjal with meat and fish, but have not explored these recipes yet…..One of these days, when my daughters are a little older….
One advice is, cut the brinjals just before cooking or the cut brinjals should be kept soaked in salt water or just marinate it with salt. This is to avoid it from turning brown and also reduce the air and also to take away the mild bitter taste. Pat dry just before cooking.
Brinjal are good source of fiber and potassium as well as folate and magnesium. Hmm, no wonder, my mum was cooking for me all the young brinjal during my confinement…..
I hope you will like the recipe (very creative indeed) at http://greenchutney.blogspot.com/
Let’s go green.
