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In this article let us see how to cultivate “Kathirikkai” or Brinjal. In all other countries this vegetable is widely known as ‘Eggplant’. Brinjal is a cold-sensitive vegetable that requires a long warm season for best yields. The culture of Brinjal is similar to that of bell pepper (Kudamilagai), with transplants being set in the garden after all danger of chillness is past. Brinjals are slightly larger plants than peppers and are spaced slightly farther apart. Brinjal requires careful attention for a good harvest.
Space plants 18 to 24 inches apart in the row, or even closer for small-fruited types. Three to six plants are usually sufficient for most families unless Brinjal is a favorite vegetable, eaten often. Allow 30 to 36 inches between rows or space plants 24 inches apart in all directions in raised beds. Use starter fertilizer (mild ones) for transplanting. Side-dress nitrogen fertilizer when the plants are half grown and again immediately after harvest of the first fruits. Given sufficient moisture and fertility, Brinjal thrives in the heat of summer. The plants tolerate dry weather after they are well established but should be irrigated during extended dry periods for continued peak production. Harvest the fruits when they are 6 to 8 inches long and still glossy. Use a knife or pruning shears rather than breaking or twisting the stems. Many Brinjal varieties have small prickly thorns on the stem and calyx, so exercise caution or wear gloves when harvesting. Leave the large (usually green) calyx attached to the fruit.
Words of caution: Pests and Insects may cause yellowing, wilting and death of the plants. Beetles may cause tiny holes in the leaves. Damage can be severe, especially on young plants, if unchecked. Applying an insecticide can control these beetles. Harvest Brinjals when they are young. Size is not always an indication of maturity. To test, hold the Brinjal in your palm and gently press it with your thumb. If the flesh presses in but bounces back, it is ready for harvesting. If the flesh is hard and does not give, the Brinjal is immature and too young to harvest. If the thumb indentation remains, the Brinjal to over mature and may be completely brown inside and bitter with large tough seeds. Brinjals have a dimple at the blossom end. The dimple can be very round or oval in shape. The round ones seem to have more seeds and tend to be less meaty, so select the oval dimpled Brinjal.
Brinjals have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some potassium. Nutrition Facts (1 cup cubed and cooked ) Calories 27.7
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Having a backyard garden is a pleasure. In this crowded Chennai with diminishing independent houses and apartment lurking every corner, you may wonder whether it is worth a try. Well it is. The backyard of apartments and terrace make fine places for kitchen gardening. Gardens have been an inextricable part of nearly every culture. Kitchen gardens have experienced their own distinctive evolution throughout the centuries. Without question, they have mainly served a very practical purpose for most people: to provide a bountiful harvest of fresh vegetables.
Brinjal is best started from transplants. Select plants in cell packs or individual containers. It is important to get the plants off to a proper start. Do not plant too early. Transplant after the soil has warmed and the danger of chillness has passed. Brinjals are more susceptible than tomato plants to injury from low temperatures and do not grow until temperatures warm.
When the fruits become dull or brown, they are too mature for culinary use and should be cut off and discarded. Over-mature fruits are spongy and seedy and may be bitter. Even properly harvested fruits do not store well and should be eaten soon after they are harvested. Large, vigorous plants can yield as many as four to six fruits at the peak of the season.
Brinjals bruise easily so harvest gently. Always cut the Brinjal with the cap and some of the stem attached. Brinjals do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, wrap them in plastic or use plastics and store for 1 to 2 days in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use them while the stem and cap are still greenish and rather fresh-looking. 
