Table for TwoWambatu Moju (Eggplant Pickle)
Sweet, sour and spicy fried eggplant tossed with shallots, chilies and mustard — a Sri Lankan curry-table favorite.
Photo: Zoshua Colah / Unsplash
⏱ 40 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Eggplants, 2 medium
- Turmeric, ½ tsp
- Oil, for frying
- Shallots, 10, peeled
- Green chilies, 4, split
- Mustard seeds, 1 tbsp, ground with a splash of vinegar
- White vinegar, 3 tbsp
- Sugar, 1½ tbsp
- Chili powder, 1 tsp
- Garlic, 2 cloves, sliced
Steps
- Cut the eggplant into finger-length strips, toss with turmeric and salt, and leave for 10 minutes; pat dry.
- Fry in batches until deep golden, then drain on paper.
- Briefly fry the shallots and green chilies until glossy.
- In a pan, warm the mustard paste, vinegar, sugar, chili powder and garlic until it bubbles.
- Toss in the eggplant, shallots and chilies and let cool — it tastes even better the next day.
Cook it together: One fries the eggplant, the other makes the sweet-sour dressing — taste and balance it together.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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