A common vegetable in most part of the world, the Brinjal is commonly eaten cooked and with its skin. It can be cooked as a vegetable, fried or put in fish curry. The vegetable is known for its strong ability to absorb oil and flavours.
With stem & leaf, flower about 60% of weight
Mousambi fruit ideal for making juice
Orange from Nagpur and other places
The famous Gandhraj Lebu of Bengal, a relative of Kaffir lime of South East Asia
