Storage and Uses:
The inner white flesh turns brown quickly once it’s 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.
Brinjal – Green, Long, 500 g
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