green brinjal.

Look for firm, heavy vegetables with smooth, shiny skin and a bright green color. Avoid those with soft spots or blemishes.

Green brinjals are generally milder and slightly sweeter than purple ones, with a creamier texture when cooked.

It is not necessary to peel them as the skin is edible and contains many nutrients, though older, larger ones may have tougher skin.

When stored properly in a breathable bag, it typically lasts between 4 to 7 days.

While technically edible raw, it is rarely consumed that way due to its bitter taste and spongy texture; cooking improves flavor and digestibility.

Purple eggplant, zucchini, or even chayote squash can be used as substitutes depending on the recipe.