Sri Lankan Eggplant / Brinjal Pickle

Sri Lankan food is a combination of spices, herbs, meats, vegetables, rice, and fruits. Sri Lankan cooking traditions are based on local ingredients. Many Sri Lankan dishes are centred around the main rice, rice flour and coconut. There are plenty of curries and they have immense flavours and colour combinations which are derived from our spices. Sri Lankan spices add great flavour to our dishes also adds ayurvedic value to our meals. Apart from that in Sri Lanka, you can taste the same dish prepared in different methods. Whenever you are in Sri Lanka don't forget to taste our traditional food dishes. 

Sri Lankan Eggplant / Brinjal Pickle

Wambatu moju, batu moju, brinjal moju are some of the well known Sri Lankan names for this. This dish is classic and can find in most Sri Lankan menus.

Ingredients:

 for frying,

• Eggplant – 500g
• Turmeric powder – ½ tsp
• Onion – 12 pearls / Asian shallots
• Oil for deep frying

for pickle,

• Onion – 1 (finely chopped)
• Green chilli – 3 (finely sliced)
• Curry leaves – 3 springs
• Maldive fish flakes – 1 ½ tbsp (optional)
• Red chilli flakes – 1 tbsp
• Tomato ketchup – 2 tbsp
• Vinegar – 1 tbsp
• Sugar – 2 1/2 tsp
• Salt to taste
• Oil – 1 tbsp

Instructions:

for frying eggplants:

1. Cut eggplants into thin pieces.

2. Mix with a bit of turmeric powder as soon as you cut them.

3. Heat oil for deep frying. Fry the eggplant pieces until they are golden and crispy.

4. Turn off the heat and remove excess oil.

5. After removing the eggplant pieces from the oil, put the shallots into the same heated oil and leave it for about 10 secs. ( Take them out immediately before turn brown).

for making pickle:

1. Add 1 tbsp of oil into a preheated pan.

2. Then add minced onion, green chillies and curry leaves. Fry them until onions are golden ( In medium heat).

3. Add Maldive fish flakes and red chilli flakes and mix for few seconds.

4. Add salt, sugar, vinegar, tomato ketchup as per your taste.

5. Mix lightly together.

6. Add fried eggplant pieces and shallots into the mixture ( You can add more green chillies without slicing).

7. Mix with the mixture well together and cook for about a minute while stirring.

8. Turn off the heat. Keep aside and let it cool.

You can keep this for a week or two. Always make sure you use a dry spoon to take the moju. 

The deep-fried brinjals, the crunch of the shallots and the combo of sweet all work well and give you a taste that is pure joy to sink your taste buds into. Taste it with rice and any curry.