Eggplant Pickle (Wambatu Moju)

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Description:

Eggplant Pickle, or Wambatu Moju, is a classic Sri Lankan condiment made with fried eggplant, onions, green chilies, and a sweet-tangy sauce. It’s a delightful combination of sweet, sour, and slightly spicy flavors, making it a perfect accompaniment to rice and curry. This dish is a staple in Sri Lankan households and is often served during special occasions.

Ingredients:

• 2 medium eggplants (wambatu) (cut into thin strips or cubes)
• 1 large onion (thinly sliced)
• 2-3 green chilies (sliced, adjust to taste)
• 2 garlic cloves (minced)
• 1-inch ginger (minced)
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1/2 cup vinegar
• 2-3 tbsp sugar (adjust to taste)
• 1/2 tsp chili powder (optional, for extra heat)
• 1/2 cup oil (for frying)
• Salt to taste

Instructions

Step 1: Prepare the Eggplant

1. Cut the eggplants into thin strips or small cubes.
2. Sprinkle salt over the eggplant pieces and let them sit for 15-20 minutes. This helps remove bitterness and excess moisture.
3. Rinse the eggplant pieces and pat them dry with a clean cloth or paper towel.

Step 2: Fry the Eggplant

1. Heat oil in a deep pan or wok over medium heat.
2. Fry the eggplant pieces in batches until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.

Step 3: Prepare the Pickle Base

1. In the same pan, remove excess oil, leaving about 2 tablespoons.
2. Add mustard seeds and let them splutter.
3. Add sliced onions, green chilies, garlic, and ginger. Sauté until the onions are soft and golden.

Step 4: Add the Sauce

1. Add turmeric powder, chili powder (if using), and salt. Mix well.
2. Pour in the vinegar and add sugar. Stir until the sugar dissolves.
3. Simmer the mixture for 5-7 minutes until the sauce thickens slightly.

Step 5: Combine the Eggplant and Sauce

1. Add the fried eggplant pieces to the pan and mix well to coat them with the sauce.
2. Cook for another 2-3 minutes to allow the flavors to meld.

Step 6: Cool and Store

1. Remove the pan from heat and let the pickle cool completely.
2. Transfer to a clean, airtight jar and store in the refrigerator.

Tips for Perfect Eggplant Pickle:

• Use fresh eggplants for the best texture and flavor.
• Adjust the amount of sugar and vinegar to suit your taste. Some prefer it sweeter, while others like it tangier.
• For a healthier version, you can bake or air-fry the eggplant instead of deep-frying.
• This pickle tastes even better after a day or two, as the flavors develop further.

Cultural Significance:

Eggplant Pickle is a beloved Sri Lankan condiment that adds a burst of flavor to any meal. It’s often served as part of a traditional rice and curry spread, especially during special occasions and festivals. The dish reflects Sri Lanka’s love for bold, contrasting flavors and its tradition of preserving seasonal produce through pickling.