Brinjal - Purple, Long/Sannvankaya, 500 g
₹45.00
Out of stock
SKU
GFFV90109
Brinjal - Purple, Long/Sannvankaya
About the Product
- These elongated, purple coloured and glossy skinned brinjals have white/cream flesh with a meaty texture, are slightly bitter in taste and contain many edible seeds.
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Benefits
- Purple Brinjals contain high amounts of anthocyanins which protect the body from health risks like inflammation and neurological diseases. These improve the flexibility of blood vessels, resulting in improved blood circulation.
- It effectively treats enlarged spleen caused due to malaria. It helps in keeping blood sugar under control, lowers cholesterol and improves the digestive system.
Storage and Uses
- 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.
Brinjal - Purple, Long/Sannvankaya
About the Product
- These elongated, purple coloured and glossy skinned brinjals have white/cream flesh with a meaty texture, are slightly bitter in taste and contain many edible seeds.
-
Benefits
- Purple Brinjals contain high amounts of anthocyanins which protect the body from health risks like inflammation and neurological diseases. These improve the flexibility of blood vessels, resulting in improved blood circulation.
- It effectively treats enlarged spleen caused due to malaria. It helps in keeping blood sugar under control, lowers cholesterol and improves the digestive system.
Storage and Uses
- 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.
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