Wambatu Moju

About This Recipe

Wambatu Moju (aubergine pickle/relish) is one of Sri Lanka's most distinctive accompaniments — deep-fried aubergine pickled in a spiced vinegar and onion sauce with mustard seeds and dried chillies. It is served as a condiment alongside rice and curry, cutting through the richness with its sharp, tangy heat. The relish keeps well and in fact improves over several days.

Ingredients

Serves 6

• 500 gaubergine(cut into thick batons)
• 150 mlvegetable oil(for frying)
• 2 largeonions(sliced into half-moons)
• 6dried red chillies(whole)
• 1 tspmustard seeds
• 1 tspturmeric
• 3 tbspwhite wine vinegar
• 1 tbspsugar
• 1 tspsalt

Instructions

1. 1

   Salt aubergine

   Toss aubergine batons with 1 tsp salt. Rest 20 minutes. Pat very dry with paper towels.

2. 2

   Fry aubergine

   Deep fry aubergine in hot oil until golden brown. Drain on paper towels.

3. 3

   Fry onions and spices

   In the same oil (reduce to 3 tbsp), fry onions until golden. Add mustard seeds, dried chillies and turmeric. Fry 2 minutes until fragrant.

4. 4

   Add vinegar and sugar

   Add vinegar and sugar. Stir and cook 2 minutes until syrupy.

5. 5

   Combine

   Add fried aubergine back into the pan. Toss well to coat. Cool completely before serving. The relish is best after resting at least 1 hour.

Variations

• •

  Add grated fresh ginger for extra warmth.

• •

  Use green aubergine (Thai eggplant) for a different texture.

• •

  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 in a sealed jar for up to 1 week. Flavour improves daily.

Frequently Asked Questions