Brinjal – Eggplant – Aubergine are the most popular name of this vegetable. Eggplant is also known as Aubergine in British English and Brinjal in South and Southeast Asia and South Africa. Baingan in Hindi, Badanekayi in Kannada, Vangi in Telagu, Kathirikkai in Tamil, Varutina in Malayalam. Other common names are Melongene, Garden Egg, or Guinea Squash. The botanical name is Solanum melongena and belongs to Solanaceae family.
Eggplant is a species of nightshade grown for its edible fruit. It is related to both Tomato and Potato.
Eggplant is a perennial tropical plant and grows to a height of 57 inches. The leaves are 4 to 8 inches long and 2 to 4 inches broad. Spines cover the stem. White or purple flowers bloom hanging down with yellow stamens.
The fruit is purple, white, yellow, or green and shape can be long or egg-shaped with white flesh and small seeds.
Eggplant has been cultivated in southern and eastern Asia since prehistory.
Matti Gulla or Udupi Gulla or Vadiraja Gulla is a variety grown in Matti, Udupi district. This is connected to Saint Vadirajaru.
Eeranagere Badanekayi is another popular variety found in Mysore district. Each has its own flavor and taste.
Eggplant is used in cuisines around the world. It is steamed, fried, baked, grilled, roasted to release the aroma to create delicious dishes.
Propagation is through seeds. Plant in well fertilized soil and sunny area. Water regularly and use environment friendly pesticides to keep away the pests.
Recipes using Eggplant:
Yennagayi Palya
Vangibhath
Badenekayi Masala Palya
Ratatouille
Eggplant Rolls
Baingan Burtha
Bagara Baingan
Badanekayi Chutney
Achari Baingan
Shukto
Badanekayi Gojju
Brinjal Sambal
Brinjal Pachadi
Baba Ganoush
Gulla Sagle
Baigan and Paneer Tikki
Phodi
Aubergine Salad
Baingan Bhaja
Badanekayi Palya
Bhojpuri Choka
