Thalana Batu Curry (Thai Eggplant Curry)

Let’s be honest, Thai eggplant, also known as Thalana Batu, isn’t winning any beauty contests. It’s small, pale, sometimes bitter, and often overlooked at the market. For many people, it’s one of those vegetables you walk past without a second thought.

But here’s the surprise: when cooked the right way, Thalana Batu transforms completely. This is the kind of recipe that proves great flavor doesn’t depend on good looks.

If you’ve ever avoided Thai eggplant, this is your sign to give it another chance. You might just discover your new favorite vegetable dish.

So let's get cooking!

Ingredients:

• 6–8 Thai eggplants (about 200 g), quartered

• 2–3 tbsp olive oil

• 5–6 fresh curry leaves

• 2 red chilies, slit

• 2 garlic cloves, lightly crushed or chopped

• 1 shallot, thinly sliced

• ½ tsp mustard seeds

• ½ tsp fenugreek seeds

• ½ tsp curry powder

• ½ tsp turmeric powder

• ½ tsp chili powder

• ½ tsp salt (or to taste)

• ½ cup coconut milk

• 1 small tomato, chopped

Directions:

1: Prep the Thalana Batu

Wash the eggplants and cut off the stem ends. Slice each eggplant into 4 pieces and scoop out the middle using a spoon. Prepare all the eggplants this way and set aside.

2: Make the stir-fry base

Heat oil in a pan over medium heat. Once the oil is hot, add curry leaves, garlic, chili, onions, mustard seeds, fenugreek seeds, and all the spices. Stir well and sauté until fragrant.

3: Cook the Thalana Batu

Add the prepared eggplants to the pan. Stir gently to ensure the eggplants are fully coated with the spice mixture. Cook for about 2-3 minutes.

4: Add coconut milk & tomato

Pour in the coconut milk (add a little water if you prefer more gravy) and add the tomato. Stir gently, cover the pan, and let it cook for about 2–3 minutes until the eggplants are tender in medium to low heat. Do not keep stirring otherwise the flesh of the eggplants would dissolve in the curry and make it mush.

5: Finish & serve

Sprinkle roasted curry powder on top as garnish. Serve warm with rice or roti.

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