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These elongated, purple coloured and glossy skinned brinjals have white/cream flesh with a meaty texture, slightly bitter taste and many edible seeds.
Brinjals are not good for long time storing. So, consume within a few days and store in a cool spot, away from direct sunlight.
The inner white flesh turns brown quickly once its cut, so use it as soon as you cut them or refrigerate by placing the remaining on a bowl or plate, but avoid sealing, as it increases decay.
Brinjals are a prominent part of Indian dry and gravy curries. Also used in lentil soups , stews and rice items. Can be roasted, grilled, baked and stir-fried. Look up the local and popular Vaangibath recipe.