Food Photography

Assalamu Alaikum Orahmatullah.Greetings and congratulations to all of the .Today I will share new photography with everyone in this community. This is my first time posting photography in this committee. You must tell us how you like the rest through comments.

Today I have come to you with another new cooking photography. I try every day to share something new with you, so that you also like it. So let's talk about today's photography.

In today's recipe I have roasted two different types of brinjal, to bring out the variety of flavors.

For the first kind of brinjal fry, I used thinly sliced brinjal, which was deep fried. Along with this, I have fried chopped onion and mixed it, which has given an extra dimension to the taste. The sweet flavor of the onion and the soft-crisp texture of the eggplant went well together.

In the second type of eggplant fry, I cut the eggplant a little thick, cut it lightly and put spices inside and fried it. The masala penetrated deep into the brinjal, giving every bite the aroma and flavor of the masala. The mixture of turmeric and chillies in the oil gives this dish an attractive golden color.

Both terms are delicious, but very different in taste. Which do you prefer—Crunchy Eggplant or Spicy Eggplant Fry?