Good evening to all my Hive friends. Today, let’s prepare a delicious and nutritious stir-fry using long beans and dried sprats (haalmesso) — a simple yet flavorful dish that beautifully combines taste and nutrition.

The fresh, mild sweetness of the long beans pairs perfectly with the rich, savory flavor of the dried sprats, creating a delightful balance of textures. This is a popular Sri Lankan-style fusion, ideal to enjoy with rice, adding a tasty twist to your everyday meal.

So, it’s really easy to prepare this dish. Let me tell you how to make it step by step.

Ingredients...

🔆 long beans 200g.
🔆 Dry sprats 50g.
🔆 1 small onion.
🔆 Curry leaves.
🔆 2 Green chili pods.
🔆 About 2 cloves of garlic.
🔆 3 Tablespoon of coconut oil.
🔆 Salt as needed.
🔆 2 Teaspoon of crushed chili powder.
🔆 1/2 Teaspoon of turmeric powder.
🔆 1/2 Teaspoon of curry powder.

The order of preparation.

Step 1:-

First, I broke the long beans into small pieces. Then I washed and cleaned both the long beans and the dry sprats thoroughly. Meanwhile, I finely chopped the onion, garlic, green chilies, and curry leaves.

Step 2:-
Next, place a pan on the stove and add about two tablespoons of coconut oil. When the oil heats up, add the garlic and the dry sprats, allowing them to fry until golden. Then, add the onion, curry leaves, and green chilies, and mix everything well.

Step 3:-
Next, add a little chili powder, curry powder, turmeric powder, and salt to the mixture, and stir well to combine all the ingredients evenly.

Step 4:-
Finally, add the long beans along with one more tablespoon of coconut oil. Mix everything well, and once the long beans are nicely cooked, remove the pan from the stove.

This long bean and dry sprats fry not only enhances your meal with its spicy aroma and satisfying taste but also provides a good dose of protein and fiber. It’s an easy-to-make dish that brings the wholesome touch of traditional village cooking to your table. Enjoy it.