This is another Sri Lankan Curry with Thai eggplants. In Sri Lanka we call it as ela batu or thalana batu.However the type of eggplants we found in Sri Lanka is bit smaller. Recently I found some Thai eggplants and wanted to try those in a curry as we didn’t taste this for some time.
I remember my mother used a polythene bag and keep the eggplants inside. Then tap on eggplants using some heavy thing. After that, she puts the eggplants into water, an easy way to remove the seeds. But these eggplants are larger & I used a knife to cut them. No much effort to clean the eggplants!
Here is the recipe for Sri Lankan style eggplant curry.(ela batu)
Ingredients: (for 3-4 servings)
250g Thai eggplant (ela batu)
1 medium Onion
2 cloves Garlic
3-4 Green chilli
½ tspn mustard seeds
1 tspn curry powder
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 tbspn Oil
1 tbspn Maldive fish (optional)
½ cup thick coconut milk
Wash and remove the stems of eggplants. Cut egg plants and remove the seeds. Add into water while cutting.
Remove the seeds thoroughly. Slice into bite size pieces and add into water till all sliced.
Squeeze the water and mix some turmeric powder (1/4 tspn) with eggplants & keep it aside.
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, and curry leaf and pandan leave.
Sauté until onions are golden colour. Then add sliced eggplants and mix well. Fry till eggplants are tender.
Then add curry powder, chili powder, fenugreek seeds and cinnamon stick & mix well.
Add Maldive fish at this stage.(optional)
Add coconut milk and simmer till eggplants are cooked well.
Add salt as per taste.