Overview

Brinjal Round, also known as round eggplant or baingan, is a popular and widely grown vegetable in India. The Alkarty Brinjal Round variety produces globe-shaped fruits with glossy purple skin, tender flesh, and few seeds. It is ideal for traditional Indian cooking and grows well in warm climates.

Uses

• Culinary: Perfect for curries, stuffed brinjal (bharwa baingan), roasting, grilling, and making bharta.
• Nutrition: Low in calories, high in dietary fiber, potassium, and antioxidants such as nasunin.
• Medicinal Benefits: Supports digestion, blood sugar control, and has anti-inflammatory properties.

How to Grow

• Climate: Grows best in warm weather; ideal temperature is 25–35°C.
• Soil: Fertile, well-drained loam or sandy loam soil; pH between 5.5–6.8.
• Seed Starting: Sow seeds in seed trays or nursery beds. Transplant seedlings after 25–30 days.
• Sowing Depth: 0.5–1 cm deep.
• Spacing: 45–60 cm between plants; 60–75 cm between rows.
• Germination: Seeds germinate in 6–10 days.
• Sunlight: Requires 6–8 hours of full sun daily.

Care Instructions

• Watering: Water regularly to keep soil moist but not soggy. Avoid waterlogging.
• Fertilizer: Use compost or balanced fertilizer (NPK 10-10-10) every 15–20 days for better yield.
• Pests: Watch out for aphids, whiteflies, and fruit borers. Use neem oil or organic insecticides if needed.
• Disease Prevention: Ensure good air circulation. Avoid overhead watering to prevent fungal diseases.

Harvesting

• Harvest round brinjals when they are firm, glossy, and fully formed, usually 60–80 days after sowing.
• Do not allow the fruits to overripen, as they become spongy and seedy.
• Use scissors or pruning shears to cut the fruits to avoid damaging the plant.

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