F-1 Hybrid Purple Brinjal (Eggplant/Vangi) – Jaya No.1 Seeds
Brinjal (colloquial: Eggplant; Vangi) is widely used in cooking in many different cuisines, and is often considered as a vegetable, even though it is a berry by botanical definition.
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Brinjal (colloquial: Eggplant; Vangi) is widely used in cooking in many different cuisines, and is often considered as a vegetable, even though it is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato and the potato. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is not advisable to eat it raw. The capability of the fruit to absorb oils and flavors into its flesh through cooking is well known in the culinary arts.
Brinjal is a delicate, tropical perennial plant often cultivated as a tender or half-hardy annual in temperate climates. The stem is often spiny. The flowers are white to purple in color, with a five-lobed corolla and yellow stamens. Some common cultivars have fruit that is egg-shaped, glossy, and purple with white flesh and a spongy, “meaty” texture.
Brinjal is widely used in its native India, for example in sambar (a tamarind lentil stew), dalma (a dal preparation with vegetables, native to Odisha), chutney, curry, and achaar (a pickled dish). Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described as the “king of vegetables”. Roasted, skinned, mashed, mixed with onions, tomatoes, and spices, and then slow cooked gives the South Asian dish baingan bharta or gojju, similar to salată de vinete in Romania. Another version of the dish, begun-pora (eggplant charred or burnt), is very popular in Bangladesh and the east Indian states of Odisha and West Bengal where the pulp of the vegetable is mixed with raw chopped shallot, green chilies, salt, fresh coriander, and mustard oil. Sometimes fried tomatoes and deep-fried potatoes are also added, creating a dish called begun bhorta. In a dish from Maharashtra called bharli vangi, small brinjals are stuffed with ground coconut, peanuts, onions, tamarind, jaggery and masala spices, and then cooked in oil. Maharashtra and the adjacent state of Karnataka also have an eggplant-based vegetarian pilaf called ‘vangi bhat’.
Raw brinjal is 92% water, 6% carbohydrates, 1% protein, and has negligible fat. It provides low amounts of essential nutrients, with only manganese having a moderate percentage (11%) of the Daily Value. Minor changes in nutrient composition occur with season, environment of cultivation (open field or greenhouse), and genotype. Note: values are approximates.
Each packet contains:
- F-1 Hybrid Purple Brinjal (Eggplant/Vangi) – Jaya No.1 Non-GMO vegetable seeds.
- Weight: 10 gram.
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