Main ingredients: small dried fishes/ yendu royyalu and white eggplants/ thella vankayalu.

Preparation: 15 minutes and cook time: 25 minutes.

Serves :2-3 people.

Dry fishes and White Eggplant curry serving bowl

Dry fishes and White Eggplant curry serving bowl

INGREDIENTS:

  1. 1 cup Dried fishes (small).
  2. ¼ kg white eggplants. (cut into 2 pieces then cut each piece into  long pieces).
  3. 1 medium onion (chopped).
  4. 3 green chilies. (chopped).
  5. 2-3 tbsp s oil.
  6. Salt- to taste.
  7. 1 pinch turmeric pwd.
  8. 1 tsp red chilly pwd.
  9. 2 flakes garlic (slightly crushed).
  10. 2 tbsp chopped Coriander leaves.
  11. 1 sprig curry leaves. (Optional).
  12. 1 cup water.

    Dry fishes and White Eggplant curry serving bowl

    Dry fishes and White Eggplant curry serving bowl

PREPARATION:

  • First remove the heads and tails of the dried fishes and soak them in warm water and cover until softened, about 10 minutes.

METHOD:

  1. Neatly wash  the soaked dry  fishes for about 5-7 times. Drain and keep aside.
  2. Heat oil in a cooking pan on over low flame, add the dried fishes and stir fry until fragrant and turn to light golden color, now drain and keep aside.
  3. Put the pan back on heat, and then add crushed garlic and saute, as it begin to change color, add curry leaves, chopped onion and green chilies and saute for a few seconds.
  4. Add white eggplant bits, salt, turmeric powder and saute for 5 minutes or until soften.

    Dry fishes and White Eggplant curry Serving bowl

    Dry fishes and White Eggplant curry Serving bowl

  5. Add dried fishes and coriander leaves and stirring occasionally for about 5- 7 minutes.
  6. Add red chilly pwd and mix. Now add water and mix.
  7.  Bring it to a boil. Simmer for 10- 15 minutes or until the gravy thickens.

    Dry fishes and White Egg plant curry Serving bowl

    Dry fishes and White Egg plant curry Serving bowl

Serve this delicious dried fish and white eggplant recipe with hot rice. SABITHA..

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