Mouth Watering Taste of Brinjals | Katla-Fish Kopta Curry | Brinjal-Curry with Eggs | Brinjal Vorta |
Brinjal or Eggplant is a plant species in the nightshade family Solanaceae. Brinjal is grown worldwide for its edible fruit.
Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands.
It was originally domesticated from the wild nightshade species probably with two independent domestications: one in South Asia, and one in East Asia. In 2018, China and India combined accounted for 87% of the world production of eggplants.
Raw eggplant can have a bitter taste, with an astringent quality, but it becomes tender when cooked and develops a rich, complex flavor. Rinsing, draining, and salting the sliced fruit before cooking may remove the bitterness. The fruit is capable of absorbing cooking fats and sauces, which may enhance the flavor of eggplant dishes.
Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines. Eggplant flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking.
Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is frequently, but not always, cooked with oil or fat.
Today I prepare some delicious recipes of brinjals like Katla-Fish Kopta Curry, Brinjal-Curry with Eggs and Brinjal Vorta at my home in a easy method. All of you can try to prepare these at your home. I think these delicious recipes must give a mouth watering taste in your tounges.
Thank you for watching my videos......!!!!
#Flavour_of_Kitchen
#Delicious_Taste_of_Brinjals
#Katla_Fish_Kopta_Curry
#Brinjal_Curry_with_Eggs
#Brinjal_Vorta
#Delicious_Taste_of_Eggplants
#Eggplantparmesan _Curry_with_Eggs
#Eggplant_Vorta
#Begun_Vorta
#বেগুনের_রেসিপি
#কাতলা_মাছের_কোপ্তা
#ডিম_দিয়ে_বেগুনের_তরকারী
#বেগুন_ভর্তা
• Unique Taste of Kakrol...
Unique Taste of Kakrol | Bamboo Chicken-Kakrol Roll | Chingri-Kakrol Dorma | Chiken-Kakrol Paturi |
• "Traditional taste of ...
"Traditional taste of ilish"/ Saraswati pujo special ilish recipe/সরস্বতী পুজোর দিন ইলিশের নানান পদ|
• Birthday Special Lunch...
Birthday Special Lunch for My Baby |ভেজ ডাল, সরষে পাবদা, টেংরা মাছের ঝাল, চিকেন কষা, গাজরের পায়েস |
• Taste of Black Pepper ...
Taste of Black Pepper | Harvesting Black Pepper to Make Black Pepper Chicken with Jeera Rice |
• Delicious Lunch with M...
Delicious Lunch with Mutton Kosha and Basanti Pulao |মটন কষার সাথে বাসন্তী পোলাও দিয়ে দুপুরের খাবার
Contact Info :
Facebook ______ / debashree.biswas.12
Instagram_______ / flavour.of.kitchen