Ingredients
2 lbs Thai egg plant (ela batu) 1/2 onion sliced
1 clove garlic chopped
1 tspn maldive fish
1 green chillie chopped
1 tspn turmeric powder
2 tspn unroasted curry powder Few curry leaves
1 cup coconut milk
Method
Place the Thai egg plant (ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chilies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeric powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire. Add a little lime juice if desired.
2 lbs Thai egg plant (ela batu) 1/2 onion sliced
1 clove garlic chopped
1 tspn maldive fish
1 green chillie chopped
1 tspn turmeric powder
2 tspn unroasted curry powder Few curry leaves
1 cup coconut milk
Method
Place the Thai egg plant (ela batu) in a shopping bag and seal it by tying a knot. Then tap on the batu using something heavy until they cracks. Remove from bag and discard the stem and the seeds in the middle and wash them well. Cut if the pieces are too big and set aside. Now heat a pan and add a little cooking oil and add the sliced onions. When it's light brown add chopped garlic, green chilies, curry leaves and maldive fish and stir well. Then add the ela batu pieces and add a little turmeric powder, curry powder and salt to taste. Add a little water and let it simmer for 8 to 10 minutes. When it's done add coconut milk and cook for few more minutes and remove from fire. Add a little lime juice if desired.
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