Wambatu Moju — Sri Lankan Aubergine Pickle

About This Recipe

Wambatu moju is one of Sri Lanka's most essential side dishes: aubergine cut into thick batons, deep-fried until tender and slightly crispy, then bathed in a tangy, sweet-sour sauce of vinegar, sugar, mustard seeds, dried chillies and curry leaves. The pickle sits for several hours before serving, allowing the aubergine to absorb the pickling liquid and the flavours to meld into something complex and deeply satisfying. It is served alongside rice and curry — specifically hoppers, pittu or plain rice — and the contrast between the sweet-sour pickle, the coconut-rich curries and the plain rice is one of the defining flavour combinations of Sri Lankan cuisine. A good wambatu moju can transform the most ordinary rice meal into something memorable.

Ingredients

Serves 6

• 600 gaubergine(cut into thick batons)
• 1 teaspoonturmeric
• 1 teaspoonsalt
• 500 mlvegetable oil(for frying)
• 2 mediumonions(thinly sliced)
• 4 clovesgarlic(sliced)
• 1 tablespoonmustard seeds
• 2 sprigscurry leaves
• 4dried red chillies
• 4 tablespoonswhite vinegar
• 2 tablespoonssugar
• 2 tablespoonsvegetable oil(for the pickle)

Instructions

1. 1

   Fry the aubergine

   Toss aubergine batons with turmeric and salt. Deep-fry in batches at 180°C until golden and cooked through, about 4–5 minutes. Drain on paper towels.

2. 2

   Make the pickle

   Heat oil in a pan. Fry mustard seeds until they pop. Add curry leaves and dried chillies. Add garlic and onion, fry until golden, about 8 minutes.

3. 3

   Add vinegar and sugar

   Add vinegar and sugar to the pan. Stir and cook for 2 minutes until slightly syrupy. Add the fried aubergine and toss gently to coat.

4. 4

   Rest and serve

   Leave the moju to rest for at least 1 hour before serving, or overnight — the flavours improve dramatically. Serve at room temperature alongside rice and curries.

Variations

• •

  Karawila moju uses bitter melon (karela) instead of aubergine — sharper and more bitter.

• •

  Breadfruit moju is a popular variation with the same pickling technique.

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for up to 5 days — it improves over time. Serve at room temperature.

Frequently Asked Questions