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

If you want to see all the Sri Lankan recipes click here.

1-P1060582
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.
2-P1060584
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.
3-P1060585
Add the thalanabatu and all the prepared hers and onions in to a pot.
4-P1060586
Into the same pot add 1/2 tsp curry powder, pinch of turmeric powder, enough salt to your taste. 
5-P1060587
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. 😃
6-P1060588
Add about a cup of water. If you are using frozen do not add much water.Mix well.
7-P1060589
Cook until there is not much liquid left at all.
8-P1060590
Add about 1/2 cup of thick coconut milk. cook on high heat.
9-P1060594
The curry should be slightly thick. And its ready serve with plain rice.