Also known as: kantakari class, vankathri, thai pea eggplant kin
Kitchen relative of the dashamula pair (brihati-kantakari) — the bitter wild eggplants eaten as sabzi carry a whisper of their kapha-clearing, chest-opening medicine.
Check Wild brinjal (kantakari class) Against Your Prakriti & Daily MacrosLog 704 Ayurvedic ingredients and 1,511 recipes with Six Tastes + verified USDA nutrition on iPhone & iPad.
Kitchen relative of the dashamula pair (brihati-kantakari) — the bitter wild eggplants eaten as sabzi carry a whisper of their kapha-clearing, chest-opening medicine.
Traditional Preparation (Samskara)
Small bitter wild brinjals cooked thoroughly — never raw — usually fried or curried with assertive spicing. Eat as an occasional bitter tonic vegetable, not a staple.
Classical Provenance: Charaka Samhita (brihati in dashamula); regional tribal foodways.
Synergistic Combinations (Samyoga)
fried crisp with mustard oil and garlic (tribal/regional style)
Verified USDA Nutrition Facts for Wild brinjal (kantakari class)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup chopped (100g):
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