This simple Thai eggplant curry/ thalana batu curry is quite unique and flavorful. Sri Lankan’s call this little eggplants as thalana batu in Sinhala. It is slightly bitter, small, green-white mixed eggplants. These Thai eggplants have too many seeds, we have to clean them properly prior to cooking otherwise the curry will taste very bitter. You can simply avoid adding fried sprats in this recipe if you are a vegetarian also you can adjust the spice level according to your liking.

 

Thai EggPlant Curry - Thalana Batu Curry
Thai EggPlant Curry - Thalana Batu Curry
Yum
Print Recipe
Servings Prep Time
2-3 15
Cook Time
20-25
Servings Prep Time
2-3 15
Cook Time
20-25
Thai EggPlant Curry - Thalana Batu Curry
Thai EggPlant Curry - Thalana Batu Curry
Yum
Print Recipe
Servings Prep Time
2-3 15
Cook Time
20-25
Servings Prep Time
2-3 15
Cook Time
20-25
Ingredients
Servings:
Instructions
  1. Fry the Sprats in hot oil and set aside for later use.
  2. Prepare the tamarind juice by soaking it in a warm water. Set aside.
  3. Wash the eggplants.
  4. Put the eggplants into the plastic bag and using a pestle or with the base of a heavy based sauce pan smash it nicely.
  5. Add 1/2 TSP of salt in a bowl of water. Scoop out the seeds and put the eggplants into the salted water.
  6. Rinse the eggplants thoroughly under running water and drain the eggplants.
  7. Transfer the eggplants into a bowl.
  8. Add Curry powder, coriander powder, turmeric and salt. Mix the eggplants throughly with the spices.
  9. Heat 1 TBS of oil in a pan and saute the eggplants for 3 to 4 minutes.
  10. Remove the eggplants and set aside,
  11. In a same pan add another 1/2 TBS of oil and add cinnamon, mustard seeds, fenugreek seeds and cumin seeds saute for 30 seconds.
  12. Add sliced onions, garlic, green chillies and pandan leaves/rampe.
  13. Add curry leaves, Saute the onion for 1 minute and add the sauteed eggplants. Stir regularly for 2 minutes.
  14. Then add the tamarind water and cook for one minute.
  15. Add the coconut milk.cook for 10 minutes.
  16. Now add the fried sprats/haalmasso and cook further 10 minutes.
  17. or until the eggplants are tender and the gravy is semi thick. Serve with rice and other curries.
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