Thalanabatu curry :Thai eggplant

I have a wish when cooking authentic sri lankan food which is to cook like my grandma’s or mum. Though my mum cooked very rarely it was good and i remember my grandma’s food which was very aromatic and delicious.  I have never seen my mum’s mum cook though I’ve tasted it. I always try to gety food taste like my mama ma’s food.

Yesterday was one such day when i attempted thalanabatu curry for the first time in dubai and thats also with those jumbo thai eggplants. Yes we in sri lanka call it thalanabatu which is in sinhalese but here they call it thai eggplant and some places label it as indian green brinjal. I have always seen them but never but assuming they might be raw and only recently i learnt that thalanabatu is called thai eggplant and thats sp huge in the market elsewhere. In Sri Lanka we get tiny ones which are the size of 2 cherry tomatoes and i remember my grandma in negombo ad a tiny tree at the backyard from which she mentioned she took some thai eggplants and cooked.

They add a variety of spices to it and it’s cooked in coconut milk like most sri lankan vegetables.  You can also make it into a devil by adding some Maldives fish.

Here is my step by step recipe to cook sri lankan style thai eggplant curry.

Ingredients bave not been measured or mentioned as i follow my instincts and use freestyle cooking when it comes to sri lankan vegetables and curries.

These are the thai eggplants am talking about.  They are also called indian green brinjal. Take them and hit them with a meat tenderiser or something similar to loosen the seeds inside it doesnt matter if they burst in the process. But make sure to put it in a bag and them smash them.incass the juice splashes on you and yoyr wearing a light color dress the stain may be stubborn.

These are the thai eggplants am talking about. They are also called indian green brinjal.
Take them and hit them with a meat tenderiser or something similar to loosen the seeds inside it doesnt matter if they burst in the process. But make sure to put it in a bag and them smash them.incass the juice splashes on you and yoyr wearing a light color dress the stain may be stubborn.

Cut the stem off and put it in a bowl of water and scrape of the seeds

Cut the stem off and put it in a bowl of water and scrape of the seeds

They should look clean as shown in the picture once your discard the seeds and wash them thrice in cold water.

They should look clean as shown in the picture once your discard the seeds and wash them thrice in cold water.

Chop some ginger with a few cloves of garlic

Chop some ginger with a few cloves of garlic

Slice an onion and split into 2 some green chillies. Add a couple of cinnamon sticks and keep them ready.

Slice an onion and split into 2 some green chillies. Add a couple of cinnamon sticks and curry leaves. keep them ready.

Wash half a teaspoon of fenugreek and a half teaspoon mustard seeds and leave it aside.

Wash half a teaspoon of fenugreek and a half teaspoon mustard seeds and leave it aside.

Heat a tablespoon oil and temper the onions with the mustard seed mix.

Heat a tablespoon oil and temper the onions with the mustard seed mix.

Add the green eggplants and season with 2 pinches of turmeric powder,  2 pinches of chillie powder and sone salt.

Add the green eggplants and season with 2 pinches of turmeric powder, 2 pinches of chillie powder and sone salt.

Stir and pour a cup of light coconut milk with 1/2 a cup of thick coconut milk. Cover and cook over a low flame until the milk has reduced to half and the gravy is thick and creamy. Taste and  add sone salt if required.

Stir and pour a cup of light coconut milk with 1/2 a cup of thick coconut milk.
Cover and cook over a low flame until the milk has reduced to half and the gravy is thick and creamy. Taste and add sone salt if required.

Once the eggplant is cooked add a few drops of lime juice and turn off heat. The curry should look like shown in the picture.  Thick and creamy. Its not spicy its yummy

Once the eggplant is cooked add a few drops of lime juice and turn off heat.
The curry should look like shown in the picture. Thick and creamy.
Its not spicy its yummy

I made using 3 large thai eggplants you can adjust the milk quantity according to your eggplant quantity.  Other ingredients can be also doubled.

This keeps well on the fridge for 3 days.

Serve warm with a hot cup of rice and choice of protein.

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2 thoughts on “Thalanabatu curry :Thai eggplant

  1. Such an informative post. Learned so many new things about the terms in different lands for aubergine. I wonder why the local farms don’t grow this kind. Lovely recipe.

    Like

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