Granny's cooking lesson 36.

Brinjals in dark sauce.

Stingray in curry.

Chicken tempra.

So on a random note, eggplants has always been one of my favorite. And the truth is, they say that aubergine and brinjal are the same thing, but truth is there is a difference in taste and texture ( well, to me anyway ).

The common ones we find in wet markets in Singapore are brinjals. They are long and skinny and as compared to the aubergines, they are lighter in color.

The ones that are commonly found in Sainsbury's and Tesco's are the aubergines. As compared to the brinjal, they are very fat and come in a deep purplish color.

I've tried cooking with both and obviously have consumed both, but somehow, I prefer the aubergines to the brinjal. BUT, for certain dishes like the brinjal in dark sauce, the brinjal definitely works better. The aubergine soaks in way too much water.