Baby Eggplant (Small Brinjal)

Baby Eggplant (Small Brinjal) – Fresh & Tender

Perfect for Bharwan Baingan, Bagara Baingan, Gutti Vankaya & Everyday Curries

• Size: Small/tender brinjals ideal for stuffing (approx 25–40 g each)

• Taste & Texture: Mild, slightly sweet, low bitterness; holds shape when cooked

• Grown: Hydroponic/sustainably farmed; pesticide-free

• Freshness: Harvested in the morning, delivered the same day in Bhopal

• Best For: Bharwan Baingan (stuffed), Bagara Baingan (Hyderabadi), Gutti Vankaya (Telugu), Ennegai (Karnataka), Aloo-Baingan, sambar, stir-fries, roasting, air-fryer

Why Choose Beybey Baby Eggplant? (H2)

• Tender & uniform: Consistent size = even cooking for stuffed recipes

• Clean & traceable: Grown without harmful pesticides

• Less seed load: Better mouthfeel; no spongy bitterness

• Same-day delivery (Bhopal): Harvest → Pack → Deliver between 9 AM–6 PM; last order cut-off 2 PM for same-day

Use-Cases & Regional Dishes (H2)

1) Bharwan Baingan (Stuffed Small Brinjal) – North India (H3)

Classic masala: coriander + cumin + fennel + ground peanuts/sesame + red chilli + turmeric + amchur + salt.
Quick method: Slit each baby eggplant in a cross (¾th depth), stuff masala, pan-sear in mustard oil, then cover-cook till tender. Finish with a squeeze of lemon and coriander.

2) Bagara Baingan – Hyderabadi (H3)

Tamarind-based gravy with roasted peanut-sesame-coconut paste, tempered with mustard seeds, curry leaves & dried red chillies. Baby brinjals stay intact and soak up the gravy beautifully.

3) Gutti Vankaya – Andhra/Telangana (H3)

Slit & stuffed with a spicy, nutty masala (peanut-sesame-spices), simmered in a tangy gravy. Serve with hot rice & ghee.

4) Ennegai – Karnataka (H3)

Stuffed small brinjals slow-cooked in a sesame-coconut masala; rustic and earthy—pairs with jowar/bajra rotis.

5) Everyday Fast Fixes (H3)

• Aloo-Baingan: 15-minute semi-dry sabzi

• Baingan Fry (Air-Fryer/Oven): Halved, brushed with oil + spices; 200°C, 12–15 min

• Sambar Brinjal: Add baby brinjals whole/slit for classic flavour

• Baingan Raita: Roast halves, mash with curd, temper with mustard & chilli

Cooking Tips (H2)

• For stuffing: Choose small, firm fruits; slit in cross (don’t cut through)

• Salt soak (optional): 10 minutes to reduce any bitterness

• Low oil tricks: Pan-sear on medium heat, then cover-steam with a splash of water

• Air-fryer roast: 200°C, 12–15 mins (shake once); brush light oil for glossy finish

• Pairings that shine: Peanut, sesame, coconut, tamarind, jaggery, curry leaves, mustard seeds

Storage & Prep (H2)

• Do not wash before storing. Keep unwashed in a perforated bag/box in the fridge crisper.

• Use within 3–5 days for best texture.

• Oxidation: If pre-cutting, dip in salted water to avoid browning.

Nutrition (per 100 g, approx.) (H2)

• Energy: ~25 kcal

• Carbs: ~6 g | Fiber: ~3 g | Protein: ~1 g

• Notable: Source of polyphenols & anthocyanins (peel), naturally low in fat

(General information only; not medical advice.)

Product Details (H2)

• Category: Everyday Vegetables → Brinjal

• Also known as: Baby Brinjal, Small Baingan, Vankaya (Telugu), Badnekai (Kannada), Kathirikai (Tamil), Vangi (Marathi), Begun (Bengali)

• Origin: India

• Farming practice: Hydroponic/sustainably grown (pesticide-free)

How We Deliver (H2)

• Bhopal only (currently): Morning harvest → Fresh delivery 9 AM–6 PM

• Same-day: Order before 2 PM

• Packaging: Minimal, food-safe; moving to sustainable options as per Beybey’s packaging shift

Suggested Add-Ons (Internal Linking) (H2)

• Coriander & Mint (for stuffing masala & garnish)

• Onion & Tomatoes (curries)

• Peanuts, Sesame, Coconut (for Bagara Baingan / Gutti Vankaya)

• Curd (Dahi) (for raita)
  (Link these to respective product pages.)