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Deep purple, smooth-skinned, and gloriously versatile, our Aubergine Ravia Round — known as Baingan in Hindi, Vankaya in Telugu, and Kathirikai in Tamil — is the classic round brinjal beloved in Indian kitchens. Its spongy flesh soaks up spices, oils, and sauces like no other vegetable, making it the star of some of India's most iconic dishes. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
The round brinjal is the traditional choice for Baingan Bharta — roast whole over a flame until charred, then peel and mash with onions, tomatoes, and spices for a smoky, irresistible dish. Use in Stuffed Baingan (Bharwa Baingan) with a spiced peanut and sesame filling, or cook in a rich Baingan Masala Gravy. In South India, it stars in Vankaya Kura and Kathirikai Gothsu.
Store in a cool, dry place. Avoid refrigerating if possible, as cold temperatures can make aubergine bitter and affect texture. Use within 3–5 days. Once cut, use immediately as the flesh oxidises quickly.
Q: How do I prevent aubergine from becoming bitter?
A: Salt sliced aubergine and leave for 20–30 minutes, then rinse and pat dry. This draws out moisture and reduces bitterness. Avoid refrigerating, which can increase bitterness.
Q: Are aubergines good for health?
A: Yes — aubergines are rich in fibre, antioxidants (particularly nasunin in the skin), and minerals. They support heart health, digestion, and may help lower cholesterol.
Q: Can I eat aubergine skin?
A: Yes — the skin is edible and contains the highest concentration of antioxidants. It softens when cooked and adds colour and nutrition to dishes.
