Thai Eggplant (Thalana Batu) Curry

Ingredients

• 400 g Thai eggplants
• 1/2 tsp Sri Lankan unroasted curry powder
• 1/4 tsp turmeric powder
• 1 tsp Maldive fish flakes/umbalakada
• 1/2 tsp salt
• 2 large cloves of garlic chopped
• 3 tbsp finely chopped shallots or onions
• 2 green chilies sliced
• 1/8 tsp Fenugreek seeds
• 1 sprig curry leaves
• 2 2-inch pieces of pandan leaves
• 1/2 cup thin coconut milk
• 1/2 cup thick coconut milk
• 2 tsp coconut oil
• a few drops of lime juice (5 - 6 drops to your taste)
• salt to your taste