Organic brinjal or aubergine which is commonly used to make bharta is known by various local names in India such as baingan, vanga, peethabhala, baigan, begun, and so on. It is soft and becomes even more tender when cooked. At Adibuja, we offer fresh organic brinjal online, as we know the importance of consuming fresh and quality organic foods. In fact, it is possible to do organic brinjal farming if you have a backyard or terrace at home to cultivate a kitchen garden. If that is not possible, you can buy organic brinjal online from us.
Brinjal contains vitamin C which is useful for our skin, immune system, and so on. It also contains carbohydrates, fiber, magnesium, phosphorus, and antioxidants. It has 92% of water, which helps us stay hydrated and has almost no fat. Changes in the weather do not affect its nutritional value.
Here are some health benefits of organic brinjal:
How to cook brinjal deliciously? The following recipes will help you nail it perfectly.
1. Roasted Aubergine Dip
Ingredients: Roasted organic brinjal, green chilies, garlic, onion, olive oil, coriander seeds, chili powder, lemon juice, curd, salt, black pepper, fresh coriander leaves
Cooking Steps: Take the nicely roasted brinjal, peel off the skin, and scoop out the flesh. Take a pan, and add the brinjal flesh, salt, and coriander seeds in it. Mash it well and add chili powder. Let it cook and add some fresh lemon juice about a tablespoon. Transfer it to a large mixing bowl and let it cool a bit. Once it cools down mix the curd and coriander leaves in it. You can use it as a spread on bread or as a dip with some other snack.
Ingredients: Sliced organic brinjal, red chili powder, cumin powder, coriander powder, turmeric powder, rice flour, water, oil, salt
Cooking Steps: Lay the sliced brinjal pieces on a plate. Sprinkle salt, turmeric powder, coriander powder, cumin powder, and red chili powder. Spread it evenly and let it marinate for at least 20 minutes. Take some rice flour and add water to make slightly thin batter. Take each slice, dip it in rice flour and shallow fry it on a tawa. Serve hot as a side dish.