Aubergine | Baingan | Ringan | Vanga | Kathirikai | Vankaya | Vazhuthananga |

Aubergine, commonly referred to as Baingan, Ringan, Vanga, Kathirikai, Vankaya, or Vazhuthananga in different parts of India, is used in many different ways. It can be used in different recipes due to its texture and how well it absorbs spices and seasonings of ingredients. This Indian vegetable has a smooth, glossy skin and a tender flesh, and can be cooked by roasting, frying, grilling, or slow cooking, resulting in a deliciously rich, mild and smoky flavour that adds depth to many styles of curry, stir fry, bharta, and sauces.
Lower in calories and higher in fibre, this unique vegetable, also known as eggplant, adds texture and is a great way to keep your meals balanced. It has a soft and fleshy interior that cooks very quickly, and its skin acts as a protective shell. Various types of dishes can be made from simple comfort food to items that are served in upscale restaurants and are easily incorporated into a wide variety of cuisines.