Brinjal, Type : Vegetable Plants

Scientific Name – Solanum melongena
Origin – Southern and Eastern Asia
Other Names – Baingan (Hindi), Vankaya (Telugu), Kathirikai (Tamil), Vazhuthanaga (Malayalam), Badanekai (Kannada), Ringan (Gujarati), Vaangi (Marathi), and Bengun (Bengali)

Brinjal, also known as Eggplant or बैंगन / بینگن is high on nutrients and should be included in your weekly diet. It has good taste if cooked into a proper recipe and can prevent cancer, lower cholesterol. Brinjal has no fat and its high fiber content which makes it suitable for people who wants to shed some weight. It is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. Brinjals also prevent brain damage as it contains phytonutrients that can protect your cell membranes and also boost memory function, aid in transferring messages from one part of your body to another.

•  Eating brinjals roasted on fire after putting some salt into it cures excessive phlegm and wind humor of the body.

•  Soup made up of brinjal and tomato increases the appetite and helps in digestion.

•  Eating soft brinjal after baking it on fire and with raw sugar on empty stomach in the morning, cures the enlarged spleen due to malaria.

•  The use of brinjal destroys the kidney stones in its initial stage.

•  If brinjal is taken in its mashed form or as soup with asafoetida and garlic, it cures flatulation.