Hello everybody I think all of you are doing well. Welcome to my new recipes.

Savor the different flavors of Sri Lanka with a dish that truly stands out among its vegetable curries - Ela Batu Curry. Just the aroma or sight of this dish is enough to make my mouth water. Locally known as Thalana batu and internationally as Thai Eggplant, Ela Batu is a true Sri Lankan delicacy that's sure to please your palate. Pair these petite gems with a steaming plate of rice and let your taste buds revel in the delightful symphony of spices. Bon appétit!

Ingredients:

500g eggplant, chopped into half pieces

1 onion, chopped

2 cloves garlic, minced

2 green chilies, sliced

1 tsp mustard seeds

1 tsp turmeric powder

1 tsp curry powder

1/2 tsp chili powder

1/2 cup thick coconut milk

Salt to taste

Oil for cooking

Curry leaves

Instructions:

First cut the elabatu half half and remove their seeds and wash them properly.

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Add onion, garlic , green chilies, turmeric powder, curry powder, and chili powder.


And then heat oil in a pan and add mustard seeds, Fry until mustard seeds start to pop.

Add eggplant and mixture. Add salt to taste and stir. and same time add the little watet to pan for coock.

Within 2-3 minitues it will be coock. And then
Pour in thick coconut milk and add curry leaves. Cover and cook for about 10-15 minutes or until the eggplant is cooked through and the curry has thickened.

Serve hot with rice and other side dishes.

I hope you find this recipe helpful and enjoy making and eating Thalana Batu Curry!

Many thanks for reading...😍😍😍