Eating brinjal with curd isn’t really a complete myth, but its not a harmful combo for everyone either. According to Ayurvedic principles, brinjal (or eggplant) has a heating property while curd is cooling. Combining them might create a mild internal disharmony for some people, particularly if there’s an underlying dosha imbalance like pitta or kapha.
So, you’ve noticed problems like bloating and acidity after meals, plus those skin rashes. Might just be the brinjal-curd duo for sure, but also other factors like other foods or stress can play a role. Ayurveda suggests that such symptoms may sprout when what’s eaten isn’t harmonious with your dosha balance. Without knowing your specific dosha, it’s trickier to say definitively, but the cooler weather indeed heightens kapha dosha, possibly making the effects of heavier, damp foods like curd more pronounced.
And yes, the prep method matters. Cooking brinjal with spices like turmeric and cumin can make it more digestible and less likely to flare up digestive issues. These spices not only enhance flavor but also help offset some of the kapha or vata-levity brinjal might bring out.
As for whether to scrap the combo altogether, it might be wise to scale back, maybe switch it to a once-a-week treat rather than a go-to staple. See how your body responds after that, tweak accordingly. If the side effects lessen, you have your answer. Including lime or cilantro could help soothe and balance too.
Alternatives—maybe try having brinjal with a light dal or more astringent veggies, curd with rice or just as a stand-alone beverage between meals to manage doshic impacts. As you navigate this, paying close observation to your body’s signals will guide what’s right for you.
