In today's video, join me as I explore the wonders of farm-fresh brinjals and prepare a variety of delicious dishes. The pink mango flowers swaying in the breeze bring a sense of calm and freshness as I head to the garden. The water drops on the brinjals welcome me warmly. Recently, my father sold a bountiful brinjal harvest to the local boutique for the first time. While inspecting the garden, I noticed that the baby brinjals still need a couple of weeks to mature before they can be harvested again.
➡️ I decided to cut the fleshy brinjals into strips, dip them in batter, and coat them with sesame and biscuit crumbs before deep frying them to a perfect crisp. As I was preparing the biscuits, my thoughts wandered.
My mother made white string hoppers as I requested, and I decided to create a unique dessert with them. By adding pink dragon fruit to boiled sugar water and sago, I created a vibrant mixture resembling fireworks in the evening sky. Corn flour, cardamom, cashews, and winter melon candy completed the pudding, which was then spread into trays to set.
For the brinjal curry, I stuffed the fried brinjals with a mix of fried Maldive fish pieces, peanuts, dry chilies, ginger, garlic, curry leaves, tamarind paste, chili, and curry powder. Tempered with tomatoes, green chilies, and onions, and finished with coconut milk, this curry was a delightful creation.
➡️ I also prepared a cauliflower dish with allumette carrots and coconut milk, which tasted just like tempered cauliflower. An egg dish and fried papadam were made especially for my father.
With star fruits in season, I picked some ripe ones in the morning and made a brinjal sambol with fresh star fruits, onions, pineapples, and a piece of beehive for added flavor. Setting the dining table, I eagerly awaited my family's reaction to the meal. Their happy faces were all the reward I needed. Embrace nature, be good, do good, and enjoy life. May the Triple Gems bless you!
💬 What’s your favorite way to enjoy brinjals? Let me know in the comments below!
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