Name: Long Brinjal
SKU: 1966
Availability: InStock

Long Brinjal

120 ৳

Description: Green Long Brinjal has a similar elongated shape but with green skin. The flavor is generally milder and less bitter than purple varieties. The flesh inside is pale with small seeds, and it tends to be slightly firmer, making it ideal for grilling or frying. It is often a bit more fibrous than purple long brinjal but retains a pleasant texture when cooked.
Uses: Green Long Brinjal is commonly used in curries and stews, and it’s often prepared in stuffed recipes. It can also be sliced and deep-fried to make crispy pakoras or bhaji. In Indian and Bengali cuisine, it is added to dal or served as a side dish with rice. The green variety’s mildness makes it a great candidate for pairing with other vegetables and spices, and it absorbs flavors well, making it perfect for slow-cooked dishes.

Both varieties of Long Brinjal are versatile and can be used in a variety of dishes, depending on the cooking method and flavor profile desired.

Description

Description: The Purple Long Brinjal is the most common variety, known for its smooth, dark purple skin and elongated shape. It is slender, with a firm texture and slightly glossy appearance. The flesh inside is soft, creamy, and mildly bitter, with small, tender seeds. It is less bitter compared to other eggplant varieties, making it more suitable for various cooking styles.
Uses: The Purple Long Brinjal is used extensively in curries, stews, grilled dishes, and vegetable stir-fries. It is commonly included in Indian and Middle Eastern recipes, where it is cooked with spices such as garam masala, turmeric, and cumin. A popular dish using this variety is Baingan Bharta, where the eggplant is roasted, mashed, and spiced. It can also be sautéed or stuffed, and it pairs well with tomato-based sauces.

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