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Brinjal is easy to grow in most parts of the country and thrives in a variety of climates, making it a popular crop among Indian farmers. India has a rich diversity of brinjal varieties, which are classified based on their size, shape, and colour. Some of the most popular varieties include:
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Long Brinjal (Baranjal)
Long brinjal is a common variety in India, typically elongated and slender with a deep purple or greenish hue. It is grown mainly in states like Punjab, Haryana, and Uttar Pradesh. This variety is highly versatile and is used in a variety of dishes like Baingan Bharta, Aloo Baingan, and Baingan Masala.
Round Brinjal (Chhota Brinjal)
As the name suggests, round brinjals are small, round, and have smooth, glossy skin. They come in different colours, including green, purple, and white. This variety is popular in South India, especially for dishes like Sambar, Poriyal, and Kootu. The smaller size makes it perfect for stuffing and cooking whole.
Green Brinjal (Hari Baingan)
This variety of brinjal is green and has a mild, slightly bitter taste compared to its purple counterparts. It is often used in Saag, Kadhi, or as a stuffing for stuffed baingan dishes. It is commonly found in the southern states and has a high tolerance for tropical climates.
Purple Brinjal
The deep purple brinjal, also known as Violet Brinjal, is the most common variety found across India. It has a rich flavour and a soft texture when cooked. This variety is perfect for recipes like Baingan Bharta, Baingan Ka Bharta, and Baingan Masala, where it is roasted, mashed, or used in curries.
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White Brinjal
White brinjal is not as common as the purple varieties but is sometimes used in specific regional dishes. It has a milder flavor and a delicate texture. White brinjal is commonly used in sauces, curries, or stuffed preparations in parts of West Bengal and Kerala.
Brinjal with Stripes (Kachla Baingan)
Found predominantly in the southern and western regions of India, striped brinjals have distinct patterns of purple and white streaks. These are highly prized for their unique appearance and delicate taste, often cooked in a variety of curries and fried dishes.
Baby Brinjal (Chhota Baingan)
A miniature version of the round brinjal, these tiny brinjals are often used for stuffed preparations, especially in South Indian and Sindhi cuisines. They are commonly cooked in dals, sabzis, or stuffed baingan masala.
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Popular Brinjal Dishes
Brinjal is an incredibly versatile vegetable that can be cooked in numerous ways depending on regional preferences. For example, Baingan Bharta is a classic dish from Punjab, Baingan Bharta is made by roasting the brinjal over an open flame, which gives it a smoky flavour. The roasted flesh is then mashed and cooked with onions, tomatoes, garlic, ginger, and a blend of spices. It is typically served with roti or rice.
Baingan Masala
A rich curry made with fried brinjal chunks simmered in a spiced tomato gravy, Baingan Masala is popular across India. The masala includes a blend of turmeric, coriander powder, cumin, garam masala, and chilli powder, making it a flavorful and satisfying dish.
Stuffed Brinjal (Bharli Baingan)
A beloved dish in Maharashtra, Gujarat, and parts of South India, Bharli Baingan involves stuffing small brinjals with a spicy mixture of peanut powder, sesame seeds, and spices. The stuffed brinjal is then sautéed in oil and cooked until tender.
Baingan Ka Bharta
This is a simple variation of Baingan Bharta, where the roasted brinjal is mashed and mixed with onions, tomatoes, and yogurt for a tangy twist. It is typically served with paratha or rice.
Sambar
Sambar, a popular South Indian dish, includes brinjal as one of its main ingredients. The vegetable is cut into cubes and cooked along with lentils, tamarind, and a variety of spices, making a hearty and flavorful stew served with rice or idli.
Brinjal Fry
In many parts of India, brinjal is simply sliced, coated with spices, and shallow-fried. This crispy and tasty snack is a common accompaniment with dal and rice.
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How To Grow Brinjal
Brinjal is a warm-season vegetable that grows well in tropical and subtropical climates. It is relatively easy to cultivate in India, and with proper care, it can yield a good harvest. It requires a warm climate with temperatures ranging between 25°C and 35°C. It thrives in well-drained, fertile soils rich in organic matter.
Brinjal can be grown from seeds or seedlings. If planting from seeds, sow them in a nursery bed 8-10 weeks before the last expected frost. Transplant the seedlings into the main field when they are about 20-30 cm tall, maintaining a spacing of 45 cms between plants and 60 cm between rows. Brinjal needs regular watering, especially during the flowering and fruiting stages. Water the plants at the base to avoid wetting the leaves, which could encourage disease. Fertilize the soil with a balanced mixture of nitrogen, phosphorus, and potassium, along with organic compost for better growth and fruit production.
It is prone to pest attacks, including aphids, whiteflies, and the brinjal fruit and shoot borer. Use natural pest control methods like neem oil and insecticidal soap. Crop rotation and maintaining proper plant spacing help reduce the risk of disease.
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Harvesting Brinjal
Brinjal is ready for harvest 2-3 months after planting, depending on the variety. The fruits should be harvested when they are firm and glossy, with a smooth skin. Overripe brinjal becomes bitter and less flavourful, so it is best to pick it when it reaches its ideal size and colour.
