Thai Egg Plant/ Thalanabatu Curry This is Thai Eggplant. We call Thalanabatu in Sri Lanka. Thai egg plants are a bit different. You can cook with seeds. Still I prefer it with out seeds. When you add the seeds it gives a bitterness slightly. But with out the seeds it tasted the same as the one we find in Sri Lanka. Before they use to crush with a coconut to get the seeds out. Now in modern world they cut and bake seeds out. I use one whole garlic in my thai egg plant curry.. with onion, curry leaves, 1 tsp fenugreek seeds, cinnamon, and some Maldive fish Flakes, Rampe and some split green chillies. Add all the spices and herbs in to a pot. This is how I clean the Thai Egg plants. Take the seeds using a small knife. I used 1/2 tsp curry powder, 1/4 tsp chilli powder,1/4 tsp turmeric powder, just a pinch of chilli powder and enough salt. Put the spices too in to the Thai Egg plants. Add 1/2 Cup of Thick coconut milk in to it. Cook on a low heat about 15 minutes. Normally we dont keep much gravy for this curry. thicker the curry the best. Serve with rice.