Farm fresh brinjals!curried with secret filler & fried them! String dragon pudding was no time.
The pink mango flowers on the top of mango trees grown up around our house are dancing in the wind giving smooth fresh air to me as well. That breeze calm me down. I am heading to the garden along with that freshness. The water drops shining on brinjals welcome me warmly to the garden. Father had given the super fruitful brinjal harvest to the boutique day before yesterday for the very first time. When I looked into the baby fruits lifting the heavy leaves and branches of the plant, they were really tiny and not matured. They would need two or more weeks to grow well. Then only they could be taken to the boutique.
Fleshy brinjals should be cut into stripes and dipped in the batter and again dipped in sesame and biscuit crumbs and then it should be deep-fried. When the biscuits were pound in the mortar, my mind ran through somewhere else.
Mother had prepared white string hoppers just as I requested. String hoppers should be put into small trays with butter spread and cooked till the strings get golden colour. Brother had brought Dragon Fruits from his friend’s place day before yesterday. I added the pink fleshy dragon fruit to the boiled sugar water and then added sago. The sago boiling in the pinkish water pictures me the firework in a beautiful evening sky. Then, I added the corn flour and cardamom to it. Finally, this can be spread into the trays after adding pieces of cashew and winter melon candy.
Fried maldive fish pieces, peanuts and dry chilies should be pound in a mortar and mixed it with ginger, garlic, curry leaves, tamarind paste, chili and curry powder. The stuffed brinjal curry can be arranged easily with fried stuffed brinjals are tempered with tomatoes, green chilies, and onion. Once it’s made, coconut milk should be added and let it be on the hearth for few minutes.
It’s very delicious to have cauliflower when it’s separated into florets and cooked with allumette carrots and coconut milk. It gives the same taste of tempered cauliflower. I prepared an egg dish and fried papadam especially for Father.
This is the season of star fruits. All the trees are blooming with yellowish juicy start fruits. I plucked some ripen juicy star fruits in the morning and prepared a brinjal sambol with fresh star fruits, onions , pineapples and to make it more delicious I added a piece of beehive. As usual, I arranged the dinning table and waited to see how my ones are digging in the meal. Their faces say it all. Seeing someone enjoying the food is all what please me.
Embrace the nature.
Be good, do good, enjoy this flying life and depart..
May Triple Gems Bless You!!!
With love, Poorna
Did you enjoy this video? Let me know in the comments below!
Fleshy brinjals should be cut into stripes and dipped in the batter and again dipped in sesame and biscuit crumbs and then it should be deep-fried. When the biscuits were pound in the mortar, my mind ran through somewhere else.
Mother had prepared white string hoppers just as I requested. String hoppers should be put into small trays with butter spread and cooked till the strings get golden colour. Brother had brought Dragon Fruits from his friend’s place day before yesterday. I added the pink fleshy dragon fruit to the boiled sugar water and then added sago. The sago boiling in the pinkish water pictures me the firework in a beautiful evening sky. Then, I added the corn flour and cardamom to it. Finally, this can be spread into the trays after adding pieces of cashew and winter melon candy.
Fried maldive fish pieces, peanuts and dry chilies should be pound in a mortar and mixed it with ginger, garlic, curry leaves, tamarind paste, chili and curry powder. The stuffed brinjal curry can be arranged easily with fried stuffed brinjals are tempered with tomatoes, green chilies, and onion. Once it’s made, coconut milk should be added and let it be on the hearth for few minutes.
It’s very delicious to have cauliflower when it’s separated into florets and cooked with allumette carrots and coconut milk. It gives the same taste of tempered cauliflower. I prepared an egg dish and fried papadam especially for Father.
This is the season of star fruits. All the trees are blooming with yellowish juicy start fruits. I plucked some ripen juicy star fruits in the morning and prepared a brinjal sambol with fresh star fruits, onions , pineapples and to make it more delicious I added a piece of beehive. As usual, I arranged the dinning table and waited to see how my ones are digging in the meal. Their faces say it all. Seeing someone enjoying the food is all what please me.
Embrace the nature.
Be good, do good, enjoy this flying life and depart..
May Triple Gems Bless You!!!
With love, Poorna
Did you enjoy this video? Let me know in the comments below!