Agsechi Vayingim (Agassaim Brinjal)

Agassaim Brinjal is a prized vegetable crop in Agassaim and so named after it.^[4]

It is locally known as Agsechi Vayingim.^[5] "Agsechi" means "belonging to village of Aagshi" while "Vayingim" means "Brinjal" in Konkani - the local state language of Goa.^[2][6]

• This variety has an oblong, dark purple body, larger than other local varieties. It is soft and puffy, with more flesh and fewer seeds.^[4] Its unique taste and characteristics are due to the local soil and climate. The high soil fertility and good soil conditions also contribute to its productivity.^[7]

• The Agassaim Brinjal is primarily cultivated during the Rabi crop season in Agassaim village. Local farmers have been involved in its production for generations, preserving its uniqueness through traditional farming practices passed down over the years.

• The Agassaim Brinjal is used in various dishes, including curries and roasted preparations. It's particularly well-suited for making Bharate, a traditional dish where roasted brinjal is crushed and mixed with onion, garlic, green chili, and a pinch of salt.

Actual photos from an agriculturist from Agassaim village - among the original applicants for the GI Tag registration.

• 
  Agassaim Brinjal saplings
• 
  Agassaim Brinjal field
• 
  Unplucked brinjals in a field
• 
  Freshly plucked brinjals from the field
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  Another photo of plucked brinjals