Brinjal – Pink Ravaya are loved for their hearty, flavoursome flesh and are used as a popular meat substitute in vegan and vegetarian meals.
Also known as Eggplant, or Brinjal can be cooked whole or cut twice leaving an inch at the end, somewhat resembling a flower.
When slightly opened, small aubergines can be stuffed, the most popular recipe being Bagara Baingan— a Hyderabadi recipe to be served with Biryani or Bagara rice.
- Variations on Bagara Baingan include Gutti Vankaya and Bharwa Baingan
- Brinjal – Pink Ravaya are used in Brinjal curry, Vangi bath and Brinjal chutney