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.