Brinjal கத்திரிக்காய் aubergine |
Brinjal
கத்திரிக்காய் aubergine |
Tamil name | Kathirikkai கத்திரிக்காய்
Botanical name | Solanum melongena
Other names | Eggplant, Aubergine
Small brinjals cultivated in Auroville are purple (round and long varieties), green or white. Unlike the big black brinjal, these varieties don’t have a bitter taste and can therefore be used directly in your dish. To prevent oxidation of the flesh, rub some lemon juice on the flesh right after cutting.
Season
The best season for brinjal:
Brinjal is a warm-season crop, and grows in Auroville throughout the year. The production is quite low in the monsoon months due to the lack of Sun, the heaviness of the flowers impeding pollination and the over saturation of the soil, retarding plant growth. The highest producing months are April to May and July to Oct.
Grow & Harvest
How to grow in your garden or balcony:
Soil and sun:
Brinjal requires well-drained, fertile soil with a slightly acidic to neutral pH (6.0-7.0). Choose a sunny location for planting, as brinjal needs at least 6-8 hours of direct sunlight.
Planting:
Start seeds in your nursery with a very fine soil mix. Transplant the seedlings when they are about 6-8 weeks old. Space the plants about 2-3 feet (80 cm) apart.
Watering:
Brinjal plants need regular watering, especially during dry periods. Water the plants at the base to avoid moisture on the leaves, which can lead to diseases.
Support:
Depending on the variety, some brinjal plants may need support as they grow. Stake the plants to prevent them from falling over.
In a container:
Choose a large container (at least 25 liters) with good drainage. Use a potting mix rich in organic matter. Place the container in a sunny location.
Harvest:
Brinjal is ready to harvest 70-90 days after transplanting. Harvest when the fruit is firm, glossy, and has reached the desired size. Use a sharp knife or scissors to cut the fruit from the plant and avoid damage to other flowers.
Seeds:
To collect seeds, select a few fruits based on the quality of the fruit and the health of the plant. Mark these fruits with a rope or ribbon. Keep the fruits on the plan till they change colour and start becoming soft. At this stage, remove the fruit and open it to collect the seeds. The seeds can be separated from the flesh by washing the seeds in a fine colander under a tap. Dry the seeds on a piece of paper in shade.
Once the seeds are dry, they can be stored in a cool, dark and dry place.
While Brinjal flowers can self-pollinate, they also cross-pollinate to a large extent and therefore mixing of varieties should be avoided when collecting seeds.
Insects that love brinjal:
Brinjal is susceptible to a variety of insects like the borers, lace wing bug, Hadda beetle etc. as well as a host of viruses.
Crop rotation and a regular spray of neem and probiotic consortiums (like EM) can help in prevention to some extent. Infected leaves and plants should be removed as and when possible and the lower leaves of the plant removed to keep good ventilation under the plant. Pheromone traps have also been documented to work against the borers.
Store & Preserve
Best ways to store and preserve:
Cool place but NO fridge:
Do not refrigerate below 10°C, as the cold temperatures can damage the texture and cause a loss of flavour. Store freshly harvested brinjal in a cool place ( ideally around 15°C), they can be put in a box and covered with a wet cloth to keep them cool. Use them within a week for the best flavour.
Store brinjals away from fruits that produce ethylene gas, such as apples, bananas, and tomatoes, as this gas can hasten ripening.
Freezing:
Wash and slice the brinjals into desired shapes. Blanch the slices in boiling water for a few minutes, then cool quickly in an ice bath. Pat the slices dry and spread them on a baking sheet for pre-freezing. Once pre-frozen, transfer the slices to airtight freezer bags or containers.
Pickling:
Cut brinjals into desired shapes and blanch briefly in boiling water. Prepare a pickling solution with vinegar, salt, sugar, and spices. Place the blanched brinjals in sterilized jars and pour the pickling solution over them. Seal the jars and store them in a cool, dark place.
Drying:
Slice the brinjals into thin rounds or strips. Lay the slices on a dehydrator tray or in an oven set to a low temperature. Dehydrate until the slices are completely dried and crispy. Store the dried brinjal in airtight containers.
Canning:
Prepare brinjal by slicing or dicing. Cook the brinjal in a sauce or liquid (e.g., tomato sauce). Pack the hot brinjal and sauce into sterilized canning jars. Process the jars in a boiling water bath to ensure they are sealed.
Brinjal preserve:
Cook brinjal with sugar, lemon juice, and spices to create a preserve. Simmer until the mixture thickens and has a jam-like consistency. Pour the preserve into sterilized jars and seal them. This sweet and savoury preserve can be used as a spread or accompaniment.
Prepare & Eat
How to prepare and eat brinjal?
Brinjal is highly valued for its versatility in various cuisines. Its ability to absorb flavours and complement different spices makes it a favorite in many kitchens. Don’t hesitate to experiment with different dishes and cooking techniques to discover new and exciting ways to enjoy brinjal.
Taste and Texture:
Most AV brinjals are small, purple, and also white, egg-shaped varieties, suitable for Indian cuisine. These types have a soft skin and firm flesh, which becomes tender quickly during cooking. Usually, the taste is not bitter.
Curries and stews:
mixed with other vegetables and spices for a south Indian curries or a ratatouille.
Oven dish and grilled:
Sliced and layered like in a Moussaka. Grilled or roasted to enhance their natural smoky flavour.
Health
Nutritional Values and Ayurvedic properties
Nutrients: Brinjal is low in calories and a good source of fiber, vitamins, and minerals.
Ayurveda: It is hot in potency/ ‘virya’, pungent in ‘vipaka’, light to digest, improves taste, stimulates the digestive fire, cardiac tonic and improves the quality of sperm. It slightly increases the pitta dosha and balances the vata and kapha dosha. It has both sweet and bitter taste.
it is often recommended for individuals with digestive issues. It is often used in cases of anorexia and intestinal worm infestation. It is believed to have anti-inflammatory, analgesic, and diuretic properties.
While brinjal is generally considered beneficial, Ayurveda advises caution for individuals with certain conditions such as arthritis or those prone to kidney stones. It is suggested that such individuals may want to moderate their intake of brinjal.
