Wambatu moju
Wambatu moju, from above
VegVeganSri Lanka

Wambatu moju

Fried brinjal in a sweet, sour, mustardy pickle. The sticky side everyone fights over.

40 minTime
2 gProtein each
mediumSpice
Moju1 chapter · 1 min read

Make it your way

Grandma's wayFried brinjal, shallots and chilli in mustard vinegar.
The original
172kcalsame
2 gproteinsame
3 gfibresame
40minutessame

Classic wambatu moju.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Brinjal (eggplant, aubergine)2 long brinjals, cut into batons
Shallots10, halved
Green chilli6, slit
Mustard seeds1 tsp, ground
Vinegar3 tbsp
Sugar1 tbsp
Turmeric (ground turmeric)½ tsp
Red chilli powder (indian red chili powder)1 tsp
Garlic3 cloves, sliced
Cooking oil (vegetable oil)for frying (about 5 tbsp absorbed)
Saltto taste

Method

4 steps
  1. 1Toss brinjal with turmeric and salt and fry in batches until deep golden.
  2. 2Fry the shallots and green chillies briefly.
  3. 3In a little oil, cook ground mustard, chilli powder, garlic, vinegar and sugar until syrupy.
  4. 4Toss everything together. Rest at least an hour.
Serve it like this

Serve a spoonful on a rice and curry plate or in lamprais; it is good at room temperature.

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Make it a meal

What goes with Wambatu moju: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lamprais150 min
Bread or rice Pol roti30 min
With a main Sri Lankan chicken curry60 min
With a main Sri Lankan parippu30 min
To drink Sol kadhi40 min
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