Sri Lankan
Wambatu Moju
A Sri Lankan fried eggplant pickle with glossy wambatu, sweet shallots, green chillies, and a sharp mustard-vinegar dressing. It is best after a short rest, when the fried vegetables absorb the tangy, sweet, spicy moju.
Watch it madeWow Mix · 1:01
Ingredients
- Sri Lankan or Asian eggplants, cut into 5 cm thin batons350g
- Small red onions or shallots, peeled and halved if large100g
- Green chillies, slit lengthwise4
- Curry leaves1 sprig
- Turmeric powder1/2 tsp
- Fine salt3/4 tsp
- Coconut oil or vegetable oil, for deep-frying1 1/2 cups
- Mustard seeds, finely ground1 tbsp
- Rice vinegar or coconut vinegar3 tbsp
- Sugar or jaggery, grated1 1/2 tbsp
- Roasted curry powder1/2 tsp
- Chilli powder1/2 tsp
- Crushed Maldive fish, optional but traditional1 tbsp
- Garlic, finely crushed1 clove
- Fresh ginger, finely crushed1 tsp
Method
- Toss the eggplant batons with 1/2 tsp turmeric and 1/2 tsp salt, then spread them on a tray for 10 minutes to draw out a little moisture.
- Pat the eggplant very dry with a clean towel so it fries crisp rather than steaming.
- Heat the oil in a deep pan over medium-high heat to about 170°C.
- Fry the eggplant in small batches until deep golden brown and lightly crisp at the edges, then drain on paper towels.
- In the same oil, quickly fry the shallots for 1 to 2 minutes until glossy and just beginning to colour, then drain.
- Fry the slit green chillies and curry leaves for 20 to 30 seconds until blistered and fragrant, then drain.
- In a bowl, mix the ground mustard with the vinegar until smooth, then stir in the sugar or jaggery, roasted curry powder, chilli powder, crushed garlic, crushed ginger, Maldive fish, and remaining 1/4 tsp salt.
- Warm a clean pan over low heat and add the mustard-vinegar mixture, stirring for 30 to 45 seconds only until the sugar dissolves and the raw edge softens.
- Turn off the heat and fold in the fried eggplant, shallots, green chillies, and curry leaves gently so the eggplant stays intact.
- Let the wambatu moju rest at least 20 minutes before serving, or cool completely and keep covered for a deeper pickle flavour.
Common questions
Can I substitute the eggplants, oil, or vinegar in Wambatu Moju?
Use small Asian eggplants or slender globe eggplants if needed; avoid watery, very large ones. Any neutral oil works for deep-frying, though coconut oil adds flavor. Rice vinegar is best, but white wine vinegar can work in a pinch.
How long does the whole recipe take, and when should I fry each ingredient?
Plan for about 35 to 50 minutes total. Fry the eggplant first, then shallots, then chillies and curry leaves. Make the mustard-vinegar mix while the fried ingredients drain, so you can combine everything while it’s still warm.
What are the most common mistakes when making Wambatu Moju?
The biggest mistakes are not drying the eggplant enough, overcrowding the pan, and frying at too low a temperature. That causes soggy, oily eggplant. Also avoid adding the vinegar mixture before the fried ingredients are well drained.
How should I store Wambatu Moju, and how long does it keep?
Cool it completely, then store in a clean airtight container in the fridge. It keeps well for about 4 to 5 days. The flavors deepen after a few hours. Use a clean spoon each time to avoid spoilage.
What should I serve Wambatu Moju with?
Serve it as a sharp, sweet-spicy side with rice and curry, string hoppers, hoppers, or roti. It also works alongside grilled fish or lentils. Let it sit at room temperature briefly before serving for the best flavor.