A tasty and spicy side dish to be served with rice and chapatis
A weekday meal should consist of dal, chawal, sabzi, and roti. We get to enjoy a balanced and nourishing dinner every day with various dal and sabzi combinations that will calm our soul and strengthen our body. The vegetable brinjal or eggplant is one that is frequently eaten as a side dish. Although many people don't particularly like this side dish, this underappreciated vegetable may be used to make some of the most mouthwatering Indian recipes. Since they were first domesticated thousands of years ago, eggplants have been grown in China and India. The eggplant was introduced by the Spanish Moors to southern and eastern Europe, where it quickly gained popularity.
Despite being brought to the Americas by early New World explorers in the 1500s, eggplant never took off. Due to the fact that the plant belonged to the Nightshade family, well known for Deadly Nightshade, Americans harboured mistrust towards the plant for a long time. This family includes potatoes, tomatoes, and eggplants, and many Americans believed that these foods were deadly. Two types, Large Purple and Early Purple, are recognized in the 1848. They were identified as egg plants, or melongena as he called the plant, and described as follows: "This vegetable is a native of Africa; therefore, the name Guinea Squash by which it is recognized in the southern states.
Method for Preparation:
The eggplants are now grown in great quantities specifically for the Philadelphia market and are used in stews and soups as well as being sliced thinly and fried. In the latter form, they resemble similarly cooked oysters very closely.