How to retain the purplish colour of the brinjals


Finally cooked ‘glaring’ purple brinjal!
Thanks to the tip from Hui Ting on how to retain the purplish colour of the brinjals! 
She gave two: either cook immediately after cutting or soak in hot water with a pinch of salt after cutting. I used the latter! 
I don’t cook brinjal often as I am the only one who will eat it and this is for my own lunch!

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