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

Method:

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)
Mix well.
Add curry leaves.
Adjust salt if need.
Simmer few minutes & remove from heat. 

Serve with rice & curry.