Sri Lankan Eggplant Pickle (Wambatu Moju)

June 20, 2012 | 1 Comment

"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."

Prep Time

45 Min

Cook Time

5 Min

Ready In

50 Min







Sri Lankan Eggplant Pickle (Wambatu Moju)

Total Servings


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)
2 Tablespoon Raw chillie powder
1 Tablespoon Sugar
1/2 Tablespoon Tumeric powder


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 tumeric and salt with eggplants.
Step 4
Deep fry in cooking oil for 5 minutes.
Step 5
Remove the eggplants into a bowl. Let it cool 15 minutes.
Step 6
Cut the red onions in length wise.
Step 7
Grind the soaked mustard seeds into a fine paste.
Step 8
Mix all the ingredients together.
Step 9
Cover up in a bowl until serve.
Step 10
This pickle keeps well for a week or two in the refrigerator.

Reviews (1)

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  1. Perera says:

    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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