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.
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.