Brinjal vari is egg-shaped. This vegetable has a purplish-white stripe on the outer aspect that is the skin portion. The inner flesh is pale white to cream in color and has small edible seeds. This veggie is best suited for cooking applications such as sauteing, grilling, stewing, roasting, and pan-frying. It is generally cooked with masala & spices to prepare lip-smacking dishes.
Nutritional Facts: Brinjal vari is rich in dietary fiber, B complex vitamins especially B1, B6, and small amounts of vitamin C, E, and K.
Cooking Tips: Do not use a metal knife. Instead, use a stainless steel knife to cut this veggie as this helps prevent the chemical reaction between the phytochemicals present in the brinjal and the knife. To avoid the color changes place the chopped veggie immediately in the water
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