# best aubergine recipe # Indian cooking # ready to eat # spicy baingan # frying in coconut oil #solanaceae
Eggplant, Aubergine, or Baingan is a plant species in the family Solanaceae. This purple-colored vegetable is used as a vegetable in cooking, it is a berry by botanical definition, and this mushy pulp helps to prepare Baingan ka Bharta. The same vegetable can be used to add it to salads, stews, appetizers, etc
Pick some brinjals from your kitchen garden or buy some medium-sized ones (usually considered as the best) from your nearest shop or try this one!
The recipe is as simple as it is!
Eggplant, Aubergine, or Baingan is a plant species in the family Solanaceae. This purple-colored vegetable is used as a vegetable in cooking, it is a berry by botanical definition, and this mushy pulp helps to prepare Baingan ka Bharta. The same vegetable can be used to add it to salads, stews, appetizers, etc
The size and color of brinjals differ geographically, for example, in China you will find the slightly narrower kind, more like cucumbers.
This vegetable itself cannot be used as raw since it contains a toxin named "Solamine" just to immerse it in saltwater before cooking it.
Pick some brinjals from your kitchen garden or buy some medium-sized ones (usually considered as the best) from your nearest shop or try this one!
The recipe is as simple as it is!
What we did was just to fry the brinjals using some coconut oil. Adding coconut oil as much as you can! There are no side effects if you use some homemade coconut oil.
A recipe for preparing homemade coconut oil is on the way!
A recipe for preparing homemade coconut oil is on the way!
