Batu Moju (Sri Lankan Eggplant Pickle)
Batu Moju (aka Wambatu Moju) is a sweet, sour, and spicy Sri Lankan-style eggplant pickle, one of the most loved Sri Lankan dishes commonly served on festive menus.
Servings: 6
Ingredients
For Frying Vegetables
- 500 g eggplant cut into thin slices 5 to 10mm
- 1/2 tsp salt
- 1/2 tsp turmeric
- 8 to 10 shallots or 1 large onion cut into big chunks
- 5 to 10 green chilies slit in the middle
- Cooking oil for frying
For the Sauce
- 1 tbsp cooking oil
- 1/2 tbsp ginger paste
- 1 tbsp garlic paste
- 5 curry leaves
- 2- inch piece of pandan leaf
- 1 tbsp mustard paste or powder
- 1 tbsp chilli powder or chili flakes
- 2 tbsp sugar or to taste
- 4 tbsp white vinegar
Instructions
- Cut the eggplant into thin slices (5 to 10mm).
- Place the eggplants in a bowl. Season with salt and turmeric, and leave aside for 10 to 20 minutes, until water comes out of the eggplant.
- Gently squeeze out any extra liquid from the eggplants. Dry them on the kitchen towel before frying.
- Heat a pot of oil on medium heat and fry the eggplant in batches until cooked through and golden.
- Let the fried eggplant drain on a paper towel until needed.
- Peel the shallots, slit the green chilies in the middle. Fry them for 1 minute or so and let drain on a paper towel until needed.
- Gather the ingredients for making Batu Moju.
- Heat a tablespoon of oil in a clay pot (or frying pan). First, add garlic and ginger paste and saute. Then add curry leaves and pandan leaves and saute. Add chili powder/flakes, mustard powder or paste, sugar, and vinegar. Cook the mixture thickens on a low flame for about 3 minutes, stirring.
- Taste the sauce and adjust accordingly until all the flavors (sour, sweet, salt, and heat) are well-balanced. Once the sauce has come to its correct consistency, add the fried eggplant, shallots, and green chilies and combine well.
- Remove from the heat, and set aside for at least 1-2 hours before serving for a better tasting.
- Serve with hot yellow rice and the curries of your choice.