Brinjal

Brinjal: Brinjal is purple colored smooth surfaced vegetable contains numerous seeds inside it, which are edible, and along with peel or skin, it is full of nutrients.

Brinjal comes in variety of shapes, sizes and colors, but the long oval and round veriety with purpal color are most common. Other colors range from white, yellow, red and even green. Brinjals are mostly cultivated in Asia, North America and Europe.

Brinjal has somewhat bitter taste but on cooking,   gets a specific flavor, which is enhanced by adding spices and meat. Brinjal is rich in fiber, potassium and folic acid. It keeps blood pressure in normal state, regulates blood cholesterol levels, and prevent from heart diseases.

Folic acid and iron helps in making red blood cells and people with iron and folate deficiency anemia can get their disease improved by use of brinjal.

Folic acid is very important for development of brain and spinal cord of developing babies and pregnant women should consume brinjals along with other green leafy vegetables to maintain their folic acid levels. Folic acid is very effective in treating and preventing mouth ulcers.

Minerals and vitamin C in brinjals are good for skin and hairs and vitamin C being an antioxidant prevents oxidation injury to many vital organs.

In this page, we are going to discuss about brinjal benefits and advantages and diet in Urdu and Roman Hindi for the people of Pakistan and India.

Brinjal Benefits In Hindi

Mashoor aam sabzi tarkari hai. rang odah safaid zaiqa, phika mirzaj garam o khushk dar ba 2,afal o istemal,amraze jigar mein nafah hai. garam mizaj ko mowafiq nahin ata . is ko bator tarkari istemal kartay hain laikin qalil gha aur kasirul fazul hai. is ko tarash kay hamrah haldi amba kay sinkna chot ko mufid hai. Is ka salan bay had laziz hota hai. yeh sdabzi sara sal hoti hai . is ki do qismain hain gol aur lambi, aurton ki pasandida ghiza hai. baray banganon ki nisbat chotay bangan laziz aura cay uwa kartay hain. Phasphoras,folad,vitamin A,B aur C is kay ajza hain aur garam khushk is ka mizaj huwa karta hai. isay qashon ki soorat mein katain aur ghee mein tal lain ya baisan mein lapait kart al lain isay ghee mirach aur garam masalah kay baghair hargiz istemal na karain. Khususiyat Bhook lagata hai maday ko taqat daita hai. qabz kusha hai. maday mein gas aur tabkhair ho to isay khanay say dast aaen gay jo bay had faida bakhsh amal hai.bangon ka bhurta khana ziyadah munasib aur faida mand hai. balghami mizaj walon kay liye bangon ka salan ziyada mufid ghiza hai kiyunkay bangon balgham ka dushman hota hai aur khanay say balgham khatam hoti hai. bangon ka salan dil kay liye acha hai aur dil ko taqviyat daita hai. bawasir kay liye bay had mufid hai is ka sar ghis kar bawasir kay masson par malain to yeh bay had faida daita aur bawasir kay massay khatam kardaita hai. Bangon kay siray aur chilkay lay kar inhain dhoop mein khushk karlain. Phir inhain koelon par dal kar bawasir kay masson ko dhuni dain. Chand roz yah amal karain bawasir kay masay door hoaingay aur inhain aram ajaiga. Aur agar bangon ko jala kar is mi rakh shahad mein hal karlain aur bawasir kay masson par malain tab bhi bawasir ko shafi hasil hogi aur who khushk ho kar jhar jain gay. Agar isay gosht kay sath mila kar pakaya jai ya khanay kay bad anar ya sirka istemal kiya jai to is ki kushki aur garmi asar andaz nahin hoti. Bangan majmuee halat mein aik mufid tarkari ha. Garam khushk hota hai. chotay o naram bangan baray banganon ki ba nisbat achay hotay hain. Bhook lagata hai. qabz kusha hai. agar  pait mein tabkhair ho aur gas  paida hojati hai to is ko khanay say dast ajain gay. Bangan ka bharta khana ziyadah acha hai kiyunkay is ka chilka utar dainay say is say kam taklif hoti hai. khoon ko kharab karta h ai aur ziyadah khanay say mani ko zaya karta hai balghami hazrat is ko istemal karkay faida utha saktay hain. Bangan ravi ulghiza hai magar paishab awar hai. Phalon mein bair aur sabziyon mein bangan ko nakarah kaha gaya hai. bangan aur masoor ki khususiyat yaksan hai kay yey wahshat paida kartay hain aur paishab latay hain. Ahtiyat Bangan khoon ko kharab karta hai. isay ziyadah khaya jai to yeh mani ko zaya karta hai. magar balghami mizaj walon kay liye aisa nahin hai. inhain har hal mein faida day ga. Ziyadah bangan ka istemal muzire sehat hai. isay kabhi kabhar istemal mein lata chahiye. Bawasir paida karta h ai. Magar who log jinhain neend kam ati ho,bawasir ki shikayat ho ya jisam mein khushki ho who bangan kar hargiz istemal na karain. Bangan ka istemal har qisam kay bukharon mein manah hai. Bangan pakanay ki kaee tarkibain hain. Sab say ziyadah mashoor tarkib yah hai kay inhain bagharay banganon ki terha pakaya jai. Hyderabad dakkan ki chand cheezain nbohot mashoor hain maslan char minar,halan kay yeh bohot ziyadah unchi imarat nahin hai laikinn mashoor bohot hai aisa aksar hota hai. Aamiyon mein bhi kuch logon ko in ki haisiiyat say ziyadah shohrat mil jati hai, lakin char minar ki bat alag hai,ye is zamanay ki tamer hai jab aisi imaratain bohot kam theen Hyderabad ki sherwani bhi bohot mashoor hai. ab to sherwani pahannay ka chalan hin nahin raha warna aik zamana tha jab sherwani ka bol bala tha. 7 button,dong,4 jaibain,ghutna say nishay tak ka daman, wah wah sherwani to ali garh ki bhi mashoor hai, laikin is mein kapra bohot kifayat say istemal kiya jata hai aur yeh admi kay ghutnon tak akar ruk jati hai takay agar farash par admi ko ghutnon kay bal chalnay ki zaroorat paish aaey to sherwani kay daman harij nah on.