Aubergine is a tasty vegetable, delicious fried or mashed as bharta, and nobody objects to it in the daily curry. Dab begun, however, tastes a little different. Here is how it is grown.

Name: This aubergine differs in shape and form from other aubergines. It looks rather like a dab, or green coconut, which is why it is called "dab begun".

Method: Dab begun is grown in the same way as ordinary aubergine. Seedlings are raised in beds and transplanted to the main field. Because it has good prices and demand in the market, its cultivation is growing day by day.

Season: Sowing starts in the first week of Ashwin, and seed is sown in seedbeds until 15 Kartik. Usually 30-day-old seedlings are transplanted to the main field.

Care: The crop needs the same aftercare as other aubergines. Plenty of organic fertiliser must be applied to the field. Once dab begun is transplanted, there is no substitute for care.

Yield: A plant gives 5–7 kg of aubergines. Each weighs 500–800 grams on average, though some can reach 1,200 grams.

Price: A kilogram sells for Tk 40–50 in the market, so a maund of dab begun can fetch Tk 1,600–2,000.

With its matchless taste and flavour, this aubergine could also be exported. Growers believe much more research is needed on the variety.

Source: Jagonews24. First published in Bengali on The Agro News.