Though the brinjal or eggplant or baingan as it is called in Hindi is known as ‘sabziyon ka raja’ (king of vegetables) this vegetable is not a favorite of many.
According to ayurveda medicine, the brinjal has many curative properties and aids in digestion, clearing the phlegm. Some say the brinjal is actually a fruit and belongs to the ‘nightshade’ family.
Do not be alarmed by the name, nightshade plants are nothing but unripened fruits and is believed to have traces of nicotine but the fruits are edible and safe to consume.
There are many types of brinjal or eggplant, the large ones that we use for baingan bartha are actually the American eggplant. In India we get a smaller variety in shades of purple, white and also green, not all of them are oval or round shaped some of them are elongated and light green in color.
This brinjal chutney was made some weeks back when I had bought this beautiful and firm purple vegetable (or should i say fruit). Check out my other recipes using the large brinjals; Baingal Ka Bharta, also the Grilled Eggplant.