Brinjal
Even though I’m allergic to brinjal, it remains my favourite vegetable. Before I had to stop eating it, I would simply slice and fry it with a sprinkle of red chilli and salt—crisp on the outside and soft within. But what makes brinjal special at home is its stem, which is usually thrown away, but is used as a tool to spread the batter for patishapta, a sweet crepe made during the winters.
—- Ishani, Delhi
What is it?
Indian brinjal, commonly known as eggplant, is easily recognised by its glossy, round fruits, typically with purple skin and a green calyx, which is the leaf-like cap at the top of the fruit. The calyx, made up of sepals, protects the flower bud and often remains attached to the fruit after harvesting. Brinjals come in a range of colours, including deep purple, pale violet, green, and even white, depending on the variety. When cooked, they have a mild, slightly sweet, and creamy texture, with a soft flesh that readily absorbs the surrounding flavours. Often referred to as the “poor man’s vegetable” due to its abundant yield and affordability, brinjal comes in numerous regional varieties across India, such as green long, green round, black, purple thorn, and green thorn types. Its versatility in cooking makes it a staple in kitchens across the country.
What other names does it have?
Botanical Name: Solanum melongena L.
Regional Names: Aubergine, Eggplant (English), Baingan (Hindi), Vange (Marathi), Begun (Bengali), Badane (Kannada), Vankaya (Telugu), Ringna (Gujarati).
When is it in season?
Where is it found?
Brinjal (eggplant) belongs to a large plant family called Solanum, which includes about 3,000 species.
Brinjal is an important food crop, especially in tropical and subtropical regions, and is grown in many parts of the world. In India, it is grown across the country, with West Bengal, Odisha, Gujarat, Bihar, and Madhya Pradesh being the top producers.
It grows well in warm weather, and the ideal temperature for its growth and fruiting is between 30 and 35°C. It can grow in almost any kind of soil, from light sandy to heavy clay, but it does best in deep, fertile, and well-drained soils, especially silt-loam or clay-loam. The plant can also handle slightly acidic soils, with a pH level between 5.5 and 6.0.
Although it’s usually grown like a seasonal (annual) crop, in India’s climate, brinjal can be grown all year round, which makes it behave like a perennial crop. Source.
What is its history/cultural significance?
Eggplant is one of the five most important vegetable crops in Asia and the Mediterranean region, with China, India, Egypt, Turkey, and Indonesia being the top producers. It is believed to have originated in India or Indo-China, a region that has over 42 species of the Solanum plant.
Historical evidence reveals that eggplants were cultivated in China as early as the 4th century CE, and were later introduced to the Mediterranean region by Arab traders in the 7th century CE. The plant is believed to be native to the Old World and was domesticated from a wild species called Solanum insanum, which itself evolved from an earlier species found in the Middle East and Africa.
The most common type grown in Asia is Solanum melongena L., especially in India. Archaeological evidence from Rakhigarhi, Haryana, dating back to 4000 BCE, supports the idea that eggplant was domesticated in Asia, particularly in the Indo-Burma region.
How can you use it?
The stem or calyx at the top of the brinjal often has small thorns, so it is best to trim it off before cooking. Choose brinjals that are firm and free of blemishes. The way brinjal is cooked often depends on its variety and season. With baby brinjals, it’s common to find worms or insects inside; it is advised to soak them in salted water before cooking, which helps draw out any hidden pests.
What states can I find it in?
What parts of the plant are edible?
The fruit.
Is it nutritious?
Eggplant is highly nutritious. It is low in calories, high in fibre, and rich in beneficial bioactive compounds. The flesh contains a significant amount of phenolic acids and provides essential minerals like phosphorus, potassium, calcium, and magnesium.
How do you store it?
Brinjal should be refrigerated until use and will stay fresh for up to one week.
Stories
Taste of Life: How ‘ugly’ brinjal became part of European palate in Poona by Chinmay Damle, The Hindustan Times
This article traces how brinjal became a staple in European diets in Pune during WWII, driven by wartime shortages and colonial food policies.
Recipes
Bharli Vangi Recipe by Vasanti
A stuffed eggplant curry from Maharashtra.
Dahi Baingan Recipe by Manali Singh
Pan fried eggplants with spices and whisked yogurt
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google