#like brinjal for eggplant
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I only ever check Facebook to see what my elderly (soon to be) father in law posts (mostly to shittalk it to my fiancé) and one college friend, but somehow facebooks algorithm got royally fucked for me and now I’m only ever getting served posts for Indians learning English that are just big infographics of vegetable names and such things
#I’m always fascinated by the people who comment on these posts and are like what about X#especially when it’s confused Americans who really thought a tiny jpeg would lost every single vegetable or profession or sport or whatever#I also love when the post uses a really obscure dialects term for an item#like brinjal for eggplant#(though given thats apparently an Indian English term it makes sense in context)
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question of the day: do you call it eggplant or brinjal or aubergine
#IT'S FUNNY BECAUSE i say eggplant around my frens#but brinjal around my parental figures#because otherwise they r like ??? WHAT is an eggplant. it is called Brinjal#tmi tuna
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had the wildest f*cking dream last night of an alternate timeline where they actually manage to convince Shah Rukh to go on Buzzfeed to read Thirst Tweets and i have firmly established i do not want that happening irl, sfjsfdnkjsdnj
#film: pathaan#srk#shah rukh khan#local gay watches Bollywood.txt#i think we all know he would never do this but. yk how they will somehow drag up the horniest fans#from every corner of the internet for these things and it just gets worse and you want to sink underneath the floorboards?#yeah that's the gist of it#one basic yt girl halfway through the video who probably caught her first glimpse of him in Pathaan with the washboard abs#was like 'can i call you daddy...' with all of the fire and eggplant emojis and what not#and this man dead-ass in the dream. i kid you not he just said to the staff off screen#'i don't know what all of these aubergines are for (lie most likely). and all of the fire emojis. are we grilling them?#are one of you planning to make baingan bharta?'#and then he comes back to answer the question and he's like 'beta i already have a daughter and two sons but i won't object#if you would also like to be one of them'#bitch???#he mentioned something about Gauri after that but i woke up before i could get what he said#yes he used aubergines. yes upon waking up and frantically Googling the Indian English version of that#he might have said brinjal if it was attempting to be accurate. dreams are not necessarily f*cking accurate#and if he had he would have used like two-and-a-half different terms for the same sh*t#i was going to say this feels very OOC and not at the same time but that is my brain for you do not ask#also why i do not want him on Tumblr. the girlies here are a menace
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The restaurant had a 50% off signature specialties with every spending of S$30 so we also had the Stewed Ee-Fu Noodle (干烧伊面) while my brother’s table had the Wok-Fried Traditional Hometown Vermicelli (家乡炒面线). I love my ee-fu noodles as it had soaked up the flavourful gravy even though it doesn’t comes with much ingredients other than mushrooms and beansprouts.
Sis recommended this Crispy Eggplant with Pork Floss (肉松炸茄子) which was a delight eat. If you are the type that do not like the mushy texture of the aubergine when cooked, you will enjoy this dish. In fact, you might never know that you are eating brinjal as this one is fried crispy and sprinkled liberally with savoury pork floss.
To end the luncheon, we had Double-Boiled Peach Resin with American Ginseng (泡参银耳炖桃胶) and Mango Puree with Sago and Pomelo (杨枝甘露). My table only took the chilled mango puree with sago pearls and pomelo pulps which is refreshing and not too sweet.
PS - The Canton Paradise at Junction 8 had closed this branch.
#Canton Paradise#乐天小香港#Junction 8#Restaurant#Dim Sum#点心#Stewed Ee-Fu Noodle#干烧伊面#Wok-Fried Traditional Hometown Vermicelli#家乡炒面线#Crispy Eggplant with Pork Floss#肉松炸茄子#Aubergine#Brinjal#Peach Resin with American Ginseng#泡参银耳炖桃胶#Double-Boiled#Mango Puree with Sago and Pomelo#杨枝甘露#Chilled#Cantonese#Dessert#Food#Buffetlicious
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England: It's Aubergine.
America: No, It's eggplant. Look at it looks like an egg!
England: I didn't know the eggs in America looked like leather water pouches! See, it makes no sense. Its an Aubergine.
America: It doesn't make sense! It is not even an English word, you thief.
*the commotion continues on...*
Singapore: It's Brinjal.
America and England: Huh?
Singapore: It's Brinjal, bitches.
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3, 15, 19, 21 & 22.
3. a specific color that gives you the ick?
beige
15. rank the methods of death: freezing, burning, drowning
like i said, all are my worst nightmare.
19. the veggie you dislike the most?
brinjal, i think. i don't like the texture. (eggplant if you're not indian).
21. a number that weirds you out?
none that weird me out, but prime numbers are ew.
22. do you have an emotional support water bottle?
yes. she's grey and made of steel and has on a one occasion doubled up as a weapon.
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hey vi hope you’re feeling better! how about ☾ & ✌️for the language asks?
hi antania! thank you dear, i am doing better!!! i don't have to tell you about how much i am continuously amazed by and in love with your edits 😭❤️
for the speak your language day ask:
☾ : favourite word(s) from your language
this is more difficult than i thought help because i don't remember any words with a profound meaning but there are some words which have the most beautiful hindi/urdu/punjabi songs written around them like दिल (dil - heart), इश्क़ (ishq - love), नैना (naina - eyes), ज़िन्दगी (zindagi - life), मेहरबान (meherbaan - benevolent), दीवाना (deewanapan - crazy in love with someone or something), मोहोब्बत (mohobbat - love), मेहबूब (mehboob - the one who is loved), बातें (baatein - conversation), दिलदार (dildaar - beloved), पल (pal - moment), जान (jaan - life/can be used to address someone affectionately), ख़याल (khayal - thought)
✌ : favourite proverb/saying from your language
okay i have a few of these, most of these are to tease or make fun of someone lol
नाच न जाने आंगन टेढ़ा (naach na jaane, aangan tedha); literally translates to 'complaints that the floor is tilted when they don't know how to dance': it's used when someone makes excuses or blames something else when one doesn't know the work
बंदर क्या जाने अदरक का स्वाद (bandar kya jaane adrak ka swaad); literally translates to 'what does monkey know about the taste of ginger': it basically means that an ignorant/foolish person cannot appreciate fine/good/better things of life, basically an indirect way to call someone a fool sksks
थाली का बैंगन (thaali ka baingan); literally translates to 'plate's brinjal/eggplant/aubergine': it's used to adress someone who's fickle minded and changes their sides/opinion as it suits them.
बैगनी शादी मैं अब्दुल्लाह दीवाना (beygani shaadi main Abdullah deewana); literally translates to 'Abdullah going crazy at a stranger's wedding': it's used when someone's way too involved about a situation that has literally nothing to do with them
रहिमन धागा प्रेम का मत तोड़ो चटकाए, टूटे से फिर न जुड़े, जुड़े गांठ पड़ जाए। (rahiman dhaaga prem ka, mat todoh chatkaaye. toote se fir na jude, jude gaanth pad jaaye); literally translates to 'don't snap break the thread of love. it won't mend if it breaks, and if it does, there will always be a knot': it's pretty self-explanatory and Rahim Das' version of uwu girl saying saying sorry to the glass you broke doesn't fix it lol
this got very long sorry!!! hope you're having a great day 😘🌹
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I posted 18,424 times in 2022
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Blogs I reblogged the most:
@jung-koook
@nanunanu22
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@jiniekook
@taee
I tagged 16,988 of my posts in 2022
Only 8% of my posts had no tags
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Longest Tag: 140 characters
#but fr tho where is he :( he was the only one missing the day they were photobombing jin too i saw some fan pics on insta tae was there too!
My Top Posts in 2022:
#5
19 & 29 for the one ask game pls 🤌🏻
19. the veggie you dislike the most?
hmmmmmmmmmmm honestly I like most veggies, they're just. so yummy. There's a common vegetable in India called karela aka bitter gourd which, as the name suggests, is bitter. I actually don't think I've ever had it, or maybe I just tried it once and that's it cuz I don't like bitter stuff.
a more specific answer is baingan bharta. it's a particular way of cooking baingan aka eggplant (or brinjal as we call it) which quite frankly, is gross. i love eggplant - i like it pan fried or roasted or baked or whatever - just not baingan bharta.
i also just googled it and um. eggplant is a fruit?????? get outta here
29. preferred pasta noodle?
i was hoping you would see this post just for this quastion 🤌 hate to be boring but spaghetti. shit slaps
Send me a weirdly specific ask
7 notes - Posted June 3, 2022
#4
literally so embarrassing watching indians make reverential posts for the british monarchy on instagram. have some self respect
10 notes - Posted September 9, 2022
#3
Hello hi yes, the final chapter of my Dhamaka fic is finally up. Thanks to anyone who stuck around for the whole thing, it was a good time! 😄
Also, shout out to @twinkle-toph for helping proofread this thing and giving her inputs, even though she didn’t have to.
10 notes - Posted February 7, 2022
#2
Chapter 4 of my Dhamaka fic is up.
You can check out @risemaclay‘s piece from this chapter here!
10 notes - Posted January 10, 2022
My #1 post of 2022
anyway what’s a cute silly light hearted kdrama i can watch next? because that 2521 ending was bullshit lmao
and not in a ‘wow that was so heartbreaking’ kind of way, in a ‘wow that was some garbage writing in an attempt to manipulate my emotions and it didn’t work because it literally makes no sense for any of the characters’ !!!!!!
24 notes - Posted April 28, 2022
Get your Tumblr 2022 Year in Review →
#tumblr2022#year in review#my 2022 tumblr year in review#your tumblr year in review#lmaoooo wow embarrassing but okay#love that my 'top' post is just me bitching out 2521 <3#anyway nice to see some of the besties making it to my top blogs 👋🏽
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How To Grow Brinjals In Your Home Garden?
Brinjal is a popular vegetable in the Indian cuisine. It is also known as eggplant, aubergine, or baingan. This is a fruit vegetable that is grown mainly during the warm months and also grown annually. These plants are native to subtropical or tropical regions and can grow in moderate temperatures, like peppers and tomatoes. These fruit vegetables can be grown using organic seeds online in India, or you can also purchase young saplings from a plant nursery in Mumbai like Ratanshi Agro-Hortitech.
1.Growing brinjals in your home garden
Brinjals are available in multiple varieties that vary in size and hues of purple. They can be grown using saplings or seeds. If you want to grow brinjals using seeds, you can buy high-quality organic seeds online in India, like the f1 hybrid brinjal seeds. These seeds grow well in temperatures ranging from 23 to 30 degrees Celsius. You can start soaking the seeds overnight in water and then sow them in small containers for seedlings. Cover them with a 2 to 3-mm pot mix. Water the seed trays lightly to ensure moisture.
The seedlings will start emerging in six to seven days. Once the seedlings are ready, transplant the seedlings into a grower pot prepared with a potting mix rich in organic manure. Water the grower pots and place them in a spot receiving ample sunlight.
2. Maintaining your brinjal plants
Brinjals require regular care involving watering, feedings, and misting. These plants also have tiny spines or thorns on their stems, hence one must be careful while tending to the plants.
Watering: Brinjals require frequent and generous watering throughout their growth. These plants can dry out quickly and thus require daily watering, especially during the summer months. It is also advisable to mist the brinjal plant leaves daily, using tepid water to enhance the fruiting process and prevent the growth of red spider mites.
Mulching: Brinjals grow well with a thick mulch layer of compost or manure to contain moisture and avoid weeding.
Fertilizing: The plants require fertilizers rich in potassium once the flowers start appearing. Apply fertilizer to the plant every 15 days, ensuring ample flowers and fruits.
Supporting: Brinjals can be large and heavier on their top and require support. One can use bamboo pipes to add support to the plant.
Harvesting: Brinjals are ready for harvest 100 days after sowing the seeds. You can pick the fruits once they are fully grown, acquire perfect color, turn ripe, and have a glossy outer layer. If the skin is dull, it means the fruit is over-ripe. Hence, one must pick the fruits in time. One must also be careful while plucking the fruits as the plant has thorns and spines.
3. Additional tips:
Brinjals require loam sandy soil that is rich in organic matter.
Ensure the plants get direct sunlight (5 to 6 hours) daily.
Maintain the soil pH around 5.8 to 6.5.
If you want to use brinjal saplings, ensure you do not opt for weak and tall plants. Also, avoid young plants with blossoms from the plant nursery, or you will not get a good yield.
Aubergines require moderate fertilization.
Experts at Ratanshi Agro-Hortitech also recommend using dark-colored grower pots, ensuring ample absorption of sunlight.
Also, use high-quality pot mix available at plant nurseries, ensuring ample growth and preventing pest attacks.
4. Final thoughts
Brinjals are a great plant for your home garden. Gardeners can expect a great harvest if they choose good quality live plants or organic seeds online. Ratanshi Agro-Hortitech is a leading plant nursery in Mumbai, offering high-quality gardening supplies like pot mixes, seeds, gardening tools, grower pots, and more. The plant nursery also has an online platform that features a range of gardening supplies delivered throughout India. For more information, visit their website today!
#live plants online in Mumbai#brinjal seed treatment#hybrid brinjal varieties#online plant nursery mumbai#live plants online in mumbai
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Sambar Symphony: An Ode to the Varied Forms of South Indian Delight | Tocco
Sambar is an emotion. That’s the easiest way to put it. Each state, especially in the southern part of India, boasts about their flavorful Sambar and it’s always a debate when it comes to ‘Which Sambar is the best’. The flavours are so unique, passing each state, it gives a different flavour to the meal. What makes it unique is the masala being used and the ingredients and quantity used in the masala.
Origin of Sambar
Sambar is a popular South Indian dish that is believed to have originated in the southern region of India, particularly in the state of Tamil Nadu and the state of Kerala. Its history is closely tied to the rich culinary traditions of these regions. The exact origin of sambar is somewhat debated, but it is widely believed to have been developed by the Marathas (a community from western India) who settled in the southern regions of India during the 17th century. These settlers adapted to the local cuisine and ingredients, incorporating toor dal (pigeon pea lentils) and a variety of vegetables to create a unique dish, which eventually became known as sambar. The name "sambar" is thought to have originated from the Tamil word "champaaram" or "champu," which referred to a mixture or combination of various ingredients. Over time, this term evolved into "sambar," reflecting the essence of the dish.
Each state, different taste
Sambar is a popular South Indian dish, and while it shares some common characteristics across the southern states of Kerala, Karnataka, Andhra Pradesh, and Tamil Nadu, there are distinct regional variations in the way it's prepared and its taste.
Kerala sambar often includes grated coconut, which gives it a distinct creamy texture and flavor. It may also feature locally grown vegetables such as yam and drumstick.
Karnataka Sambar or Mysore sambar as it’s called features a unique blend of spices, including fenugreek seeds, grated coconut, and a specific spice mix known as "Mysore sambar powder." Vegetables like brinjal (eggplant) are commonly used in Karnataka Sambar. It's slightly more on the sweeter side.
Andhra Sambar is known for its fiery spiciness. It incorporates a generous number of red chilies and tamarind, resulting in a distinctly hot and tangy flavour. Dried red chilies are ground into a fiery chili paste. The spiciness and tanginess of Andhra Sambar set it apart from other variations.
Tamil Nadu Sambar typically uses a sambar masala that includes spices like coriander, cumin, and red chilies. It is often made with a base of toor dal and tamarind pulp. A wide variety of vegetables are used, with common choices including shallots, drumstick, and brinjal. It has a balanced, savoury flavour profile with a tangy kick from tamarind.
Each state's Sambar reflects the local ingredients, culinary traditions, and flavor preferences. While all versions share the core concept of a lentil-based stew with spices and vegetables, the regional variations make each type of Sambar a unique and delicious experience.
Sambar in the meals
If Sambar is served on the menu, that would be more than enough for a meal. Be it any state, a full course traditional rice meal is incomplete without Sambar. For breakfasts, dosa or idli is a staple in some south Indian states, and sambar is a must to have side with it. Dishes are named after Sambar to speak of its importance such as Sambar vada, Sambar rice, basically vada or rice immersed in sambar. Apart from having as an accompaniment to meals, Sambar is also served as a soup for sambar enthusiasts to savour.
The popularity of Sambar has grown nationwide that it’s not just consumed in the southern states, but also many north Indian states have sambar sometimes with their meals.
Sambar masala, the differentiator
Earlier we spoke about how usage of certain ingredients such as coconut and the locally grown vegetables makes each sambar different. However, a differentiator in taste also credits to the masala used in making the Sambar.
In the olden days, Sambar masala was freshly prepared at home by the elders, and they use the ingredients that are a must have and others to improvise the taste according to how they please. Even now, some prefers preparing them at home, whereas others resort to packed ones available in the market.
Ingredients such as Coriander seeds, dried red chillies, split yellow lentils, split chickpeas, turmeric powder, cumin seeds, black peppercorns, fenugreek seeds, asafoetida, curry leaves are used in the recipe. Dry roast all the ingredients, mix well and grind them together to make a fine powder. Sambar masala is ready. Please note that depending on the place you are in, there would be slight variations to this, which includes deletion or introduction of a few ingredients as well as preparation method. Eventually, it’s a flavorful fine powder, the Sambar masala which is a key ingredient in preparing sambar.
Storing the masala
Transfer the sambar powder to an airtight container. Make sure the container is clean and completely dry to prevent moisture from getting in. Store the container in a cool, dry place, away from direct sunlight. Keep the container tightly sealed when not in use. Exposure to air can cause the spices to lose their flavor more quickly. When scooping out sambar powder, make sure to use dry, clean spoons or measuring utensils to prevent any moisture from being introduced into the container. Properly stored, sambar powder can retain its flavor and potency for several months to a year. Homemade sambar powder without any added preservatives ideally last for 3-4 months.
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BRINJAL ENNEGAYI RECIPE ANDHRA STYLE IN 2024
Brinjal Ennegayi is a traditional dish that hails from the rich culinary heritage of Andhra Pradesh, a state known for its flavorful and aromatic cuisine. Ennegayi, also known as "Ennai Kathirikai" in Tamil Nadu, is a dish where brinjals (eggplants) are cooked in a spicy, tangy, and coconut-based gravy. In this article, we'll explore the authentic Andhra style of preparing Brinjal Ennegayi, reflecting the culinary trends of 2024.
Historical Background of Andhra Style Cuisine
Andhra Pradesh, situated in South India, boasts a diverse range of culinary traditions, influenced by its geography, history, and culture. The cuisine is renowned for its bold flavors, extensive use of spices, and the perfect balance of tanginess and heat. Andhra cuisine has evolved over centuries, with each region within the state contributing its unique recipes and cooking techniques.
Ingredients Required for Brinjal Ennegayi
To prepare Brinjal Ennegayi, you'll need:
Fresh brinjals (eggplants)
Coconut
Tamarind
Mustard seeds
Dry red chilies
Curry leaves
Coriander seeds
Turmeric powder
Jaggery (optional)
Salt
Oil
Step-by-Step Cooking Process
Preparing the Masala Paste
Heat oil in a pan and roast coriander seeds, dry red chilies, and grated coconut until golden brown.
Allow the mixture to cool, then grind it into a smooth paste along with tamarind and salt.
Frying the Brinjals
Wash and slit the brinjals lengthwise without cutting through.
Stuff the brinjals with the prepared masala paste.
Cooking with the Masala Paste
Heat oil in a pan and add mustard seeds and curry leaves.
Add the stuffed brinjals and sauté until they are partially cooked.
Pour the remaining masala paste over the brinjals and add water.
Cover and cook until the brinjals are tender and the gravy thickens.
Tips for Making the Perfect Brinjal Ennegayi
Choose small and tender brinjals for better taste and texture.
Adjust the spice levels according to your preference.
Allow the brinjals to marinate in the masala paste for a few minutes for enhanced flavor.
Health Benefits of Brinjal
Brinjal is a nutritious vegetable that is low in calories and rich in fiber, vitamins, and minerals. It aids in digestion, improves heart health, and may even help in managing diabetes.
Serving Suggestions
Brinjal Ennegayi pairs well with steamed rice, roti, or dosa. Garnish with fresh coriander leaves before serving for added freshness and flavor.
Variations of Brinjal Ennegayi
Some variations include adding peanuts or sesame seeds to the masala paste for a nutty flavor.
You can also experiment with different types of brinjals or add vegetables like potatoes and peas for a twist.
Why Brinjal Ennegayi is Popular in Andhra Cuisine
Brinjal Ennegayi is a beloved dish in Andhra cuisine due to its rich flavors, comforting warmth, and versatility. It reflects the essence of traditional cooking while also adapting to modern tastes and preferences.
In conclusion, Brinjal Ennegayi is a delightful dish that captures the essence of Andhra cuisine. With its bold flavors and aromatic spices, it's sure to tantalize your taste buds and leave you craving for more.
FAQs
Can I use any variety of brinjals for this recipe?
While you can use any variety, small and tender brinjals work best for Brinjal Ennegayi as they have a sweeter taste and tender texture.
Is Brinjal Ennegayi spicy?
The level of spiciness can be adjusted according to personal preference by varying the amount of red chilies used in the recipe.
Can I make Brinjal Ennegayi ahead of time?
Yes, you can prepare the dish ahead of time and reheat it before serving. In fact, the flavors tend to develop even more when allowed to sit for some time.
What are some suitable alternatives for tamarind in this recipe?
You can use lemon juice or dry mango powder (amchur) as substitutes for tamarind.
Is Brinjal Ennegayi a vegan dish?
Yes, Brinjal Ennegayi is a vegan dish as it does not contain any animal products.
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Reap the Benefits of Fresh Brinjals Right at Your Home Garden
Brinjals, also known as eggplants, are one of the top vegetables for grilling, second only to potatoes. The scientific name for brinjal is Solanum melongena, and it is a warm-season vegetable that requires warm, humid weather similar to tomatoes and peppers. It is ideal for tropical and subtropical climates found in South Asian and Southeast Asian countries, where temperatures typically range between 24 and 32 degrees Celsius. Brinjals are quite rich in potassium and offer extensive benefits. The following guide explains how you can grow brinjals at home using organic seeds online in India and reap their benefits.
Nutritional Profile
Calories: 20.5
Carbohydrates: 4.8 grams
Sodium: 1.6 milligrams
Potassium: 188 milligrams
Manganese: 0.2 milligrams
Sugars: 2.9 grams
Fat: 0.1 gram
Fiber: 2.4 grams
Protein: 0.8 gram
How to Grow Brinjals in Your Home Garden?
You can grow brinjals at home using organic seeds online in India from Ratanshi Agro-Hortitech to reap their extensive health benefits:
Prepare the Seeds, Soil, and Grower Pots
Medium-sized pots are ideal for growing brinjals. Ensure the grower pots have proper drainage holes at the bottom to remove excess water. Coco-peat is an excellent medium for sowing seeds and is a good substitute for soil or potting mix. Fill the grower pots with moist coco-peat. Prepare the seeds by soaking them overnight in water to speed up germination.
Sow the Brinjal Seeds
Since brinjal seeds are small, experts at the plant nursery advise sowing 2 to 3 seeds in one tray (if you plan to use a seedling tray). If you plan to sow them in grower pots, sow them one inch apart and one inch deep. Seedling trays should be kept indoors for proper maintenance and provide an ideal atmosphere for seeds to germinate. To speed up seed germination, cover the tray with paper for 4 to 5 days after sowing the seeds.
Watering Requirements
Regular watering of the F1 hybrid brinjal seeds at equal intervals is important for proper germination. If you plan to grow seedlings in a tray and then transplant them, each tray should be provided with two tablespoons of water every day. Outdoor seed beds need protection from heavy rain and direct sunlight, which may wash away the seeds or cause them to dry out. Cover the seed beds with a temporary roof, ideally made of a plastic sheet, and use a small watering can for watering.
Basic Care Requirements for Your Brinjal Plants
Sunlight: The sunlight requirements for the plant vary with each season. During the summer, partial sunlight is sufficient, while during winter, full sunlight is required.
Watering: The watering schedule varies with the season. Water the brinjal plant daily in the summer when temperatures are high, but during the winter, water it every alternate day. Avoid overwatering. Using a watering can is recommended.
Fertilizing: Add organic fertilizers such as cow dung, Green Gold from Ratanshi Agro-Hortitech, compost, or vermicompost to the soil in a 2:1 ratio, with two parts soil mixed with one part fertilizer.
Care: Brinjal plants are susceptible to fungal and insect infections. Apply appropriate medicines and insecticides as soon as symptoms are observed. It's also advisable to use high-quality brinjal seeds like the F1 hybrid brinjal seeds.
Support: Provide proper support to the main stem of the plant as it grows. Tying sticks to the stem can keep them upright and provide the necessary support.
Topping: For proper lateral growth of the plant, pinch out the apical growing point of the brinjal plant. This also contributes to brinjal production.
Harvesting: Flowering of brinjal plants begins around 3 months, and brinjals can be harvested 70 to 90 days after sowing the seeds. With proper care, brinjal plants can produce brinjals for up to three years.
Disease Prevention: It's essential to protect the plants from pests and diseases. In case of infestation, treat the brinjal seeds.
Harvest Your Brinjals
Depending on the seed variety, such as F1 hybrid brinjal seeds, the plant is ready to harvest in 80 to 120 days after sowing the seeds.
Conclusion
If you are looking for different hybrid brinjal varieties and other supplies for growing brinjals in your home garden, visit Ratanshi Agro-Hortitech.
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TRIGGER WARNING
**Minor Medical Issues **
***Bathroom Humour***
So I got tired of getting the same old answer for the age-old question: what do you eat when you have Diarrhea? BART Bananas, Applesauce, Rice, and Toast.
I decided, as I was looking for something else, there must be SOMETHING I could eat beside the BART stuff. Normally, I like those four foods but hate to eat anything when forced. I thought that I should change it up. So, I came up with a new acronym.
While writing, the poem just came out. I forgot that yesterday was National Poetry Day. This counts towards that, I guess. I generally don't do humor poems. Maybe I should try? Bonuses at Bottom!
And if you are using this... FEEL BETTER!
C.H.A.L.U.P.A.S.
When the food fights back,
When you feel that first attack,
Tummies rumbling, ain't no way back
Don't worry 'bout it, It won't be long
But hold your nose, cause that $h*+ is strong,
When its done,
After the finale spell
You're feeling good
You're feeling well
Thinking 'bout trying,
Not sure what to eat
Half-way dying,
Stomach sighing,
About to admit defeat
Tried and true, couldn't hate it anymore,
Need me something,
Delivered to my Door,
Not gonna do it the old Bart way
So now it's here to save the day,
CHALUPAS, pepto and pray!
Crackers
Hydrate
Aubergine
Liquids(Yeah it's twice because it's important)
Ulluco
Pumpkin
Arborio Rice
Soup
*DON'T EVER EAT ACTUAL CHALUPAS WHEN YOU HAVE DIARRHEA! HOT FOOD MAKES IT WORST!!!
Crackers-
In the "original" acronym they had T for Toast. What is a cracker but Toast? A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Hydrate/Liquids-
Try to avoid sodas and caffeine drinks like coffee and tea because they make it worse. Fruit juice, sports drinks, water. Flat clear soda is okay, ginger ale, or ronic water.
Aubergine-
Eggplant, aubergine, brinjal, or baigan is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition.
Ube -
purple Yam (Some say it tastes like Irish Potatoes, soft and sweet)
The distinct ube flavor is slightly nutty with a hint of vanilla. It has a coconut-like aroma that lends itself well to dessert items. Ube is most often boiled, mashed, and mixed with condensed milk to bring out its sweetness.
Ulluco-
Like a sweet potato(From South America)Ulluco tubers can be used raw or cooked and have an earthy, subtly nutty, and musky flavor often likened to the taste of beetroot combined with potatoes. The leaves are also edible and have a mild, vegetal, and green flavoring.
Pumpkin-
large round vegetable with thick orange skin. The seeds can be dried and eaten and the soft part inside can be cooked as a vegetable or in sweet pies.
Arborio Rice-
Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the region of Piedmont in Italy.When cooked, the rounded grains are firm, creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content. Other rice works too.
Soup-
liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water.
Stick to plainers soups, chicken or vegetable, maybe some rice.
TL:DR Upset Stomach led to poem and new meal plan for reoccurance.
Some bonus recipes: (Skip any garlic and onions and hot spices)
https://cookingwithmammac.com/basic-risotto/
https://pipingpotcurry.com/air-fryer-pumpkin/
https://under500calories.com/recipe/c23fe-mashed-purple-sweet-potatoes
https://mysweetprecision.com/homemade-ritz-crackers/
https://www.marthastewart.com/274288/pumpkin-recipes
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born with a golden spoon
sri lankan restaurants are fucking hot right now – the scruffy newcomer machan is fast making a name for itself while the older, more upscale k-café is already much beloved. and here at the harbour, a place catches my eye - golden spoon, a restaurant that serves our small neighbour's cuisine. though it's approaching midnight, the cafe has a decent crowd and this must surely be a good sign.
it doesn't take long for a server to appear with the menu and i choose a black chicken curry and some farata. being maldivian means you're primed for certain tastes – that is to say our palates are taught from a tender age to be receptive to the food of our island neighbour. so, if you like roshi and mashuni, chances are you will like pol sambol and idiappan.
though the other restaurants are winding down, things seem to heating up here. good. only fools will choose an empty restaurant over one that’s full. but then i think any sense of real risk (or adventure) is offset by the awareness that mine is a safe pick.
anyway, some time ago i spent several months in colombo. it was a couple of years after the war and the country was enjoying the early gifts of its economic boom. it meant a slew of new and often hipster cafes and restaurants were gracing the affluent districts of colombo. yes, it was a good time for our pretty neighbour, a period of optimism and possibility.
yet when my food arrives i notice with great disappointment the stale, stiff faratas. nevertheless, i dig into the black chicken curry, which turns out to be utterly unremarkable (the stringy meat is not even BLACK).
the sri lankan culinary wizardry is manifestly absent and i would have left right then if not for this: it’s the very thing that redeems golden spoon’s lacklustre offering – an unassuming and unmentioned side of brinjal moju - caramelised eggplant, garlic and onion that, even with the stale farata, hits all the right notes.
the bill isn’t much but i won't return. the moju though, it took me back, way back to the collective relief of post-war lanka, when the country was finally free of its past to choose its future and realising the future can be whatever. it's something that sticks with me not least because we're doing the same - at least those of us who feel it's still meaningful to be engaged in the endless and exhausting project of becoming ourselves.
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大家好! When great events happen in our lives, we crave comfort foods; soups are 1 of mine. When the news broke that the ex big boss had passed on, SW and I returned to our favourite ma la tang (soupy ma la) as the heavy rain and strong gusts of wind made the office very chilly. I chose fish, squid, brinjal, baby Napa cabbage, shiitake and king oyster mushrooms, hei mu er (wood ear mushrooms) as well as sweet potato noodles with tomato broth. Over sips of hot soup, we reminisced about the good times with the ex big boss and there were plenty.
I tried a zhnged up (elevated) fish soup with fish maw. Besides the soup, I also ordered egg floss and yam (taro) rice, which was prettier than the last yam rice I had. There were more chopped veggies in this version, including fragrant dried mushrooms, making it more nutritious and delicious! The chewy fish maw soaked up the flavourful broth and added an extra layer of texture to a well-loved local staple. This version of fish soup is one that I would return to the coffee shop for, although I would also like to try as many different versions as possible.
Finally - what I'd looked forward to: returning to the Indonesian coffee joint to try their dishes. I eventually chose ayam bumbu rujak (chicken thigh with pumpkin and baby kailan served with rice) as my main; SW and I shared tahu telur (fried tofu and eggs served with beansprouts, cucumber, lettuce and peanut sauce). Whilst our mains were tasty, the tahu telur floored us with its light and airy crispiness. It tasted so delicious on its own, I only added little dabs of peanut sauce or ate it plain. I would return for this dish alone and have it as a main, perhaps sharing another dish with SW.
As our country steers the population towards a healthier lifestyle, exercise takes centre stage at an upcoming wellness festival. There's another for food, and, besides these large scale events, various communities hold smaller ones so as to engage as well as educate citizens. The WHO has warned about global health deterioration by 2035 if nothing is done now, thus, I'm glad our government is launching nation-wide initiatives to encourage being active and having nutritious meals. This isn't about fad diets to lose weight, some of which can be extreme and unhealthy. It's about eating to properly nourish our bodies as well as exercise to keep our internal organs and digestive systems functioning as optimally as possible.
Personally I don't agree with the demonisation of red meat. It's fine to eat in moderation and, when I have a cold or the flu, it helps with quick recovery, without the need for medication. At my age, 1 - 2 times a week is as far as I'll go and, at times I forget about it altogether. Where is the joy though, if we keep cutting out important food groups and deprive ourselves of nutrients, when we can simply choose to eat it less often? 下次见!
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