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Fresh Aubergine Ravia Round, also known as Round Brinjal, Baingan, Vankaya and Kathirikai, is a smooth-skinned purple aubergine widely used in Indian cooking. Its mild flavour and soft, absorbent flesh take on spices and sauces well, making it a strong choice for baingan bharta, stuffed brinjal and rich curries. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Roast it whole for smoky Baingan Bharta, stuff it with a spiced peanut and sesame filling for Bharwa Baingan, or cook it in Baingan Masala Gravy. In South Indian cooking, use it for Vankaya Kura and Kathirikai Gothsu.
How can I reduce bitterness?
Salt the sliced aubergine briefly, then rinse and pat dry before cooking.
Can I eat aubergine skin?
Yes. The skin is edible and softens during cooking.
Which dishes suit round aubergine?
Its shape and texture work particularly well for baingan bharta, stuffed brinjal and Indian curries.
