Sri Lankan Brinjal | Aubergine Moju Recipe
This is a tasty recipe from Sri Lanka. Brinjal (Aubergine) or Wambatu Moju is mostly like a pickle. But you can taste it soon after prepared. If stored properly, It can be kept for few days in a glass bottle.
In Sri Lanka, Brinjal Moju takes part in any special festival & served with rice & other curries.
We sell all of the ingredients you required to make this mouthwatering Sri Lankan dish, visit our online shop to purchase them all.
Ingredients: (for 4-5 servings)
- 1-2 large size brinjal
- Dried Sprats (Anchovy) 250g
- 10 small Red Onions (or Shallots)
- 5 Green Chillis
- 1 tsp Chilli powder
- 1 tsp Garlic & Ginger paste
- Curry leaves
- 2 Cloves
- 1-2 tsp Sugar
- Salt to taste
- 2 tbsp Vinegar
- 1 tsp Turmeric powder
- 1 tsp Mustard seeds
- Oil to fry
Slice brinjal length wise, mix with turmeric powder.
Deep fry it until golden brown.
Drain oil & keep aside.
Deep fry the sprats.
Grind mustard seeds & cloves using some vinegar.
Then mix all chilli powder, ground mustard seeds, cloves, salt & sugar in vinegar.
The taste of this sauce should be a mix of spicy, sweet & sour taste. Adjust salt accordingly.
Mix fried brinjal with this sauce & keep aside.
Split green chilies length wise.
Don’t slice red onion. However cut into two parts if needed.
Heat 1 tbsp oil in a pan.
Once it is hot, add green chilies & onion mix.
Saute few seconds.
Once it is tender, add the mixture of fried brinjal (already mixed with sauce)
Add curry leaves.
Adjust salt if need.
Simmer few minutes & remove from heat.
Serve with rice & curry.