Good morning to all my Hive friends,
Brinjals (eggplants) and dried sailfish come together to create a flavorful combination that has been cherished in traditional kitchens for generations. The tender texture of the brinjals absorbs the richness of the dried fish, while the spices deepen the flavor, making this fried dish an unshakable favorite. It is the perfect recipe for brinjal lovers, transforming everyday ingredients into a truly unforgettable meal. Moreover, it is also packed with nutritional value. 🌿

Required Ingredients...

🍀 Brinjal 200g.
🍀 1 Onion.
🍀 Curry leaves.
🍀 2 green chili pods.
🍀 A piece of cinnamon.
🍀 A blended tomato.
🍀 2 garlic cloves.
🍀 1 1/2 teaspoon crushed chili powder.
🍀 Salt as needed.
🍀 1/2 teaspoon of Pepper powder.
🍀 1/2 Teaspoon of turmeric powder.
🍀 cut off
🍀 cut off dry thalapath fish 50G.
🍀 3 Tablespoon of coconut oil

Method of making....

First, wash the eggplants thoroughly, clean them, and cut them as shown below.

Next, add a little turmeric powder to the cut eggplants, mix well, and set aside.

Next, finely slice onions, curry leaves, garlic, and green chilies.

Next, take a cooking pan and add about three tablespoons of coconut oil. Place it on the stove and let the oil heat well. Once the oil is hot, add the pieces of dry thalapath fish and fry them slightly. After they are fried, add the sliced onions, green chilies, curry leaves, and garlic, then mix well.

Now add the chopped brinjals, onion, crushed black pepper, and chili powder to the mixture. Along with that, add the blended tomatoes and mix well. Cook for about 5 minutes. Once the brinjals are well cooked, remove the pan from the stove.

This brinjal and dry fish fry is not just delicious but also a nutritious addition to your table, offering protein from the dry fish and fiber from the brinjal. Served alongside warm rice or even with bread, it brings comfort and satisfaction to any meal. Once prepared, its aroma and taste will remind you of homestyle cooking at its very best. 🐟🍆
Thank you.
Have A nice day.
Best Regards,

Samadi Madushanki .