રીંગણ

Solanum melongena

Brinjal बैंगन

Naturalised Native

A bushy annual or short-lived perennial herb, usually 0.5-1.5m tall, with large leaves and purple or white flowers that give way to fleshy fruit in a striking range of shapes and colours, one of the most versatile and widely cooked vegetables in Indian kitchens.

The plant

Habit Vegetables

Origin Naturalised, Native

Flowering Summer, Winter

Edible Yes

Sourcing Available

Growing it

Sun Full sun · 6–8 hours

Water Steady moisture

Drainage Needs to drain well

Soil Rich in organic matter

Started from Seed

Life it supports

Flowers attract bees and other pollinators; the fruit and foliage also interact with various herbivorous insects.

How to grow it

Use an 11-15 inch deep and wide pot.
Mix soil from one-third garden soil, one-third manure, and one-third clean sand.
Sow seeds 1/2 inch deep, covered lightly, in small pots or a germination tray, placed somewhere warm.
Keep the soil consistently moist with a gentle spray, without overwatering.
Once seedlings are 4-6 weeks old with a few true leaves, they're ready to transplant.
After moving into a larger pot or the garden, keep them in partial shade for 7-10 days before giving them full sun, brinjal needs at least 6-8 hours of direct sunlight daily for good fruiting.
Water regularly to keep soil evenly moist, and feed with organic fertiliser every two weeks once flowering starts.
Harvest begins within 90-100 days.

The story

Long established in Indian cuisine, with references going back through South Asian agricultural literature.

What it is used for

The fruit is cooked into curries, bharta, fritters, pickles, and countless other dishes across Indian cuisine.

These uses are documented for information only and are not medical advice. Always verify the species and the plant part before use.

Where it is found

Cultivated throughout India, and well suited to warm plains including Gujarat.

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