🇱🇰 Sri Lanka recipe
Wambatu Moju
Wambatu moju is Sri Lanka's beloved eggplant pickle, a staple condiment that appears as part of any rice and curry spread and is an essential component of lamprais. Slices of eggplant are deep-fried until golden, then tossed in a sweet, sour, and spicy sauce of vinegar, sugar, mustard, and onions. The Portuguese word moju (from vinegar-based preserves) reveals the dish's colonial heritage. It can be eaten immediately or preserved for weeks, improving in flavor as it ages.
Prep15 mins
Cook20 mins
Serves6
Difficultyeasy
Ingredients
- 500g eggplant (brinjal), cut into 1cm thick rounds or half-moons
- 2 medium red onions, sliced into thick rings
- 6 green chilies, slit lengthwise
- 4 cloves garlic, sliced
- 1 tablespoon fresh ginger, cut into thin matchsticks
- 1 teaspoon turmeric powder
- 1 tablespoon mustard seeds, coarsely ground
- 2 tablespoons chili flakes
- 60ml white vinegar or coconut vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Vegetable oil for deep-frying (about 500ml)
- 2 tablespoons vegetable oil (for sauce)
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 165
- Protein
- 2 g
- Carbs
- 14 g
- Fat
- 12 g
