Thalana Batu
Thalana Batu(4460766920746)
Thalana Batu(4460766920746)

Thalana Batu

Available: In Stock


Special Features of Product:
  • 100% Organic Food
  •   100% Fresh No Chemicals
Rs 198.00
Supplement Facts
Serving Size 1-2 Adults
Servings per container 1
Amount per serving

Energy 25k cal
Carbohydrates 5.88g
Protein 0.98g
fat 5.88g
Fiber 3g
Vitamin C 2.2mg
Calcium 9mg
* Percent Daily Values are based on a 2,000 calorie diet
 

About the product

Local

Dry and intermediate zone

One of the prides of Sri Lanka!

Sweet and slightly juicy

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.

Supplement Facts Serving Size 1-2 Adults Servings per container 1 Amount per serving
Energy 25k cal Carbohydrates 5.88g Protein 0.98g fat 5.88g Fiber 3g Vitamin C 2.2mg Calcium 9mg * Percent Daily Values are based on a 2,000 calorie diet
 

About the product

Local

Dry and intermediate zone

One of the prides of Sri Lanka!

Sweet and slightly juicy

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.