Sri Lankan Wambatu Moju (Eggplant Pickle)

About This Recipe

Wambatu moju is one of Sri Lanka's most irresistible condiments — strips of eggplant fried until crispy, then coated in a sweet-sour-spicy syrup of vinegar, sugar, onions, and chilies. The result is simultaneously crispy and glazed, tangy and sweet, with a chili heat that builds. Served as part of a rice and curry spread, a spoonful transforms every meal.

Ingredients

Serves 8

• 500 geggplant, cut into thin strips
• 1 tspturmeric
• 1 tspsalt
• oil for deep frying
• 2 mediumonions, sliced into rings
• 4 clovesgarlic, sliced
• 3 piecesgreen chilies, sliced
• 1 tspred chili flakes
• 1/3 cupwhite vinegar
• 3 tbspsugar
• 1 tspsalt (for sauce)
• 1/2 tspmustard seeds

Instructions

1. 1

   Prepare the eggplant

   Toss eggplant strips with turmeric and salt. Let sit 20 minutes, then pat dry.

2. 2

   Fry the eggplant

   Deep fry eggplant strips in hot oil until golden and crispy. Drain on paper towels.

3. 3

   Fry the onions

   Fry onion rings in the same oil until golden. Remove.

4. 4

   Make the sweet-sour sauce

   In a pan, combine vinegar, sugar, salt, and mustard seeds. Bring to a boil. Add garlic, green chilies, and chili flakes. Simmer 2 minutes.

5. 5

   Combine and rest

   Add fried eggplant and onions to the sauce. Toss to coat. The moju improves significantly after resting for several hours or overnight.

Variations

• •

  Make with bitter gourd (karawila) instead of eggplant

• •

  Add green mango for extra sourness

• •

  Reduce chili for a milder version

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 2 weeks in a sealed jar. Flavor improves over time.

Frequently Asked Questions