Thalana batu (Thai Eggplant) or ela batu is another vegetable that is available in Sri Lanka which can be used in different recipes. If you notice the recipes I share here, you will understand that Sri Lankan recipes are not always curry. Sri Lankan recipes are not always spicy either! You can always adjust the amount of spices when you cook to avoid the spice amount which goes well with your taste buds.
Today I have another recipe to share which is a stir fry recipe. Thalana batu or ela batu which we find in Sri Lankan are bit small in size. However I cook Thai eggplant using the same thalana batu recipe which gives me a delicious vegetarian dish.
In few years ago I shared the recipe of Thalana batu curry which is a recipe well goes with plain rice. If you are sick of cooking ela batu (thalana batu) as a curry always, then why don’t you try it as a stir-fry or simply as a ‘Thalana batu baduma’?
Try this recipe which I cook Thalana batu as a stir fry. I am sure you’ll love the taste.
Recipe : Thalana batu Thel Dala (Thalana batu Stir-Fry)
Other names for the same recipe: Thalana batu baduma, Thalana batu thel dala, ela batu baduma, ela batu thel dala, Thai eggplant stir-fry
Ingredients: (for 3-4 servings)
250g Thai eggplant (ela batu)
1 medium Onion
2 cloves Garlic
3-4 Green chilli
½ tspn mustard seeds
½ tspn turmeric powder
1 tbsp Chilli powder
¼ tspn fenugreek seeds
Piece of cinnamon
1 sprig Curry Leave
2 inch piece of Pandan leave
Salt to taste
2-3 tbspn Oil
1 tbspn Maldive fish (optional)
Wash and remove the stems of eggplants (thalana batu). Cut egg plants and remove the seeds. Add into water while cutting. You can also use something heavy to tap the eggplants and remove the seeds. (The Sri Lankan way of cleaning the Thai eggplants)
Remove the seeds. Slice into bite size pieces and add into water till it is ready to cook.
Squeeze the water and mix eggplants with some turmeric powder (1/4 tspn) .Keep it aside. Turmeric powder will avoid discolouring of ‘thalana batu’.
Slice onion, green chilli and garlic.
Heat a pan with 2-3 tbspn oil. Add mustard seeds & let it fry.
Once mustard seeds start splutter, add onion, garlic, green chilli, curry leaf and pandan leaf.
Sauté until onions are golden colour. Then add sliced eggplants and mix well. Fry till eggplants are tender.
Then add chili powder, fenugreek seeds and cinnamon stick. Mix well.
Add Maldive fish at this stage.(optional)
Cover and cook in low flame till eggplants are cooked well.
Add salt as per taste.
Serve with rice & enjoy!
If you try this recipe,don’t forget to leave me a comment. 🙂