About the product
Dry and intermediate zone
One of the prides of Sri Lanka!
Sweet and slightly juicy
Thalanabatu is very useful in treating oedema, body aches, heart diseases, asthma, cough, piles, fever and facial parlays.
Thalana Batu is a variant of Eggplant (Solanum Melongena). Quite distinguishable from the normal Eggplant due to its green textured peel and small round shape, it is a hollow shell like structure which contains tiny seeds.
The Sri Lankan ‘Ela Batu’ Curry is a local classic and boasts an amazing aroma too! Here’s how you can make it. Cut thalanabatu and remove the seeds. heat the oil in a sauce pan over medium high heat for about 1 minute and when oil is hot add onion, garlic and curry leaves into the sauce pan. Add mustard seeds and stir. Then add a cinnamon stick to the mix. Add the thalanabatu and fry about 2 minutes while stirring regularly. Now add curry powder, turmeric powder, chilli powder, fenugreek, green chilli and Maldives’ fish into the pan then mix well all together & let it cook for about further 2 minutes. Then add coconut milk into the pan and give it a stir, add salt and cook about 10 minutes until the thalanabatu is tender.