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.
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