egg plant seeds Thai Round Eggplant – UJAMAA SEEDS

egg plant seeds Thai Round Eggplant – UJAMAA SEEDSSolanum melongena Seeds per pack ~ 50 Germination: 81% Oct 2025, Packed for 2026 Though most English language sources call this eggplant 'Thai Round,' it has a long history of being grown in a particular region of coastal Karnataka state in India, specifically a village called Mattu (or Matti), in the Udupi region. It's believed to have been a local specialty there for over 400 years, but it is also popular in Thailand and Vietnam. In India it is

Solanum melongena  Seeds per pack ~ 50  

Germination: 81% Oct 2025, Packed for 2026

Though most English-language sources call this eggplant 'Thai Round,' it has a long history of being grown in a particular region of coastal Karnataka state in India, specifically a village called Mattu (or Matti), in the Udupi region. It's believed to have been a local specialty there for over 400 years, but it is also popular in Thailand and Vietnam. In India it is called 'Udupi Mattu Galli' ("Udupi Mattu" references the geographic origin, while "Galli" means round).

This is a great eggplant for shorter seasons, maturing in just 55-60 days. It responds well to heat. The very productive plant produces small round green-skinned fruits with white stripes that grow to 2" in diameter and up to 2 ounces. Best eaten when the fruit are still young.

The Thai Round Eggplant (Solanum melongena), also known as Thai aubergine, is a small, round variety of eggplant commonly used in Southeast Asian cuisines. This versatile, flavorful eggplant is a staple in Thai cuisine and a rewarding addition to a home garden!

Appearance: Round or slightly oblong, about the size of a golf ball, typically 1–2 inches in diameter. Color varies from light green to a creamy white, often with faint green or purple striping depending on the cultivar. It has skin that is smooth and glossy, though slightly thicker compared to other eggplant varieties.

Plant Characteristics: Compact, bushy plants that reach 2–3 feet in height. The leaves are broad and slightly hairy, with a characteristic eggplant leaf shape. Produces purple and star-shaped flowers, similar to other eggplant varieties.

Culinary Uses: Firm and crisp when raw, with a slight bitterness. Becomes tender when cooked. Mildly bitter flavor with a subtle sweetness, less intense than larger eggplant varieties. Commonly used in Thai curries (e.g., green curry), stir-fries, and as a dipping vegetable. It is often eaten raw with chili paste or cooked to absorb flavorful sauces.

Growing Tips: Thrives best in warm, tropical, or subtropical climates. Requires full sun (6–8 hours daily). Prefers well-draining, fertile soil with a pH of 6.0–7.0. Regular and consistent, keeping the soil moist but not waterlogged. Harvest when the fruits are young and firm, usually about 60–70 days after planting.

Tips for Cultivation:  Support with stakes or cage plants to prevent them from toppling over due to the weight of the fruits. Watch out for pests like aphids, flea beetles, and spider mites. Use organic insecticidal soap if necessary. Grows well with herbs like basil and marigolds, which can help repel pests.