I really like this Thai Egg plants curry with lots of garlic. Long time ago, when I was a teacher, a friend of mine suggested me to try with lots of garlic. So I tried it and I fell in love with that. Its really nice and a creamy curry. Meanwhile you get all the medicinal values fro garlic too.
I have done another recipe using Thai egg plants and you can get it from here.
Thai Egg plant curry
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Sri Lankan recipes click here.
Cut the Thai Ehh plants or Thalanabatu in to four with out dividing from the stem. This is one way of cutting. Take the seeds out. If the seeds are very tender try using the seeds.This way you can serve one whole with rice. It depends on the size too. I bought these from the freezer section of the Indian super market. This recipe is for 250g Cleaned Thai eggplants. or Thalanabatu.
For the spices I used one red onion finely sliced, Maldive fish Flakes,1/2 tsp fenugreek seeds, curry leaves, cinnamon, and pandan leaves with lots of garlic. When you buy garlic try to find the local grown ones. Its much much better than imported varieties.
Add the thalanabatu and all the prepared hers and onions in to a pot.
Into the same pot add 1/2 tsp curry powder, pinch of turmeric powder, enough salt to your taste.
I don’t add chillie powder in to That egg plant curries, but I add a lot of green chillies or birds eye chillies. That makes it just tastes right. 😃
Add about a cup of water. If you are using frozen do not add much water.Mix well.
Cook until there is not much liquid left at all.
Add about 1/2 cup of thick coconut milk. cook on high heat.
The curry should be slightly thick. And its ready serve with plain rice.