Sri Lankan Eggplant Pickle (Wambatu Moju)

Sri Lankan Eggplant Pickle (Wambatu Moju)

"One of the most celebrated classic Sri Lankan dish. There are few regional variations of cooking methods for this lovely side dish, rest assured non of them will disappoint your taste buds. Locals calls this vegetable as "wambatu" & it's also known as eggplant, brinjal eggplant, aubergine & melongene."

Full Video (How To Make Sri Lankan Eggplant Pickle / Wambatu Moju)

Prep Time

45 Min

Cook Time

5 Min

Ready In

50 Min

Ingredients

10

Difficulty

Easy

Servings

4

Servings Calculator

Ingredients:

  • 1 Pounds Eggplant

    • 100 Millilitre Oil

      • 10 Medium Shallots (small red onions)

        • 10 Green Chillies

          • 2 Teaspoon Mustard seeds

            • 8 Teaspoon Vinegar

              • 1 Teaspoon Salt (to taste)

                • 1 Tablespoon chilli powder

                  • 1 Tablespoon Sugar

                    • 1/2 Tablespoon Turmeric powder

Directions:

Step 1
Soak the mustard seeds in a bowl with vinegar for about 30 minutes.
Step 2
Mean while wash the eggplants and slice the eggplant (into any shape you like).
Step 3
In a bowl mix turmeric and salt with eggplants.
Step 4
Deep fry in cooking oil for 5 minutes while turning sides occasionally.
Step 5
Remove the eggplants put into a bowl. Let it cool 15 minutes.
Step 6
Slice the red onions by cut into half
Step 7
Cut the green chillies in length wise
Step 8
Grind the soaked mustard seeds into a fine paste.
Step 9
Add onion, green chillies, sugar, chilli powder & gently mix all the ingredients together. Finally add the mustard paste & again gently mix all together until combine.
Step 10
Cover up in a bowl until serve. This pickle keeps well for a week or two in the refrigerator.


Comments

  1. Perera

    Nice & tasty pickle good with rice for a special occasion. In Sri Lanka, this dish known as wambatu moju(Eggplant Pickle).

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