Wambatu Moju Recipe

Sri Lankan Wambatu Moju is a relish made with aubergine. The make-ahead pickle is deliciously tangy, sweet and spicy. 

Brinjal pickle or Batu Moju in Sinhalese is an eggplant relish a must-have on a festive table in Sri Lanka.

Now if like me I am sure you are wondering what Wambatu Moju is. 

In Sinhalese, the language of Sri Lanka it means aubergine pickle. A pickle or relish like a said earlier sweet, sour and as spicy as you wish. 

Like any other pickle, this Batu Moju enhances the taste and flavours of any meal. 

How can you go wrong with this relish?  You have a combo of fried aubergine, fried onions, and green chillies. All this bond in a lip-smacking sweet and sour pickling mixture of vinegar and mustard.  A wonderful way of getting kids to like eggplant!

In Sri Lanka, this classic relish is very popular and you can expect it in every place you eat. The flavours are so yum and it is a simple recipe so you can make it yourself. Start with a small batch and you will be hooked to it. 

We love Sri Lankan food!  I am especially partial to this spice blend. Then we love the pumpkin curry and Dal is a regular in my place. Seeni Sambol and Lulu Miris are what we enjoy. Now is the time to add this yum Brinjal pickle or relish to the menu.   

Contents:

• This Wambatu Moju Recipe and me
• Why MSK Batu Moju Recipe
• How to make Aubergine Pickle Recipe
• For Your Questions
• Few of our favourite Aubergine Recipes
• Recipe card
• Pin for later

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Why MSK Batu Moju Recipe

Make this recipe as 

• Simple 
• Delicious 
• Vegan
• Gluten-free
• Pairs well with any dish
• Can be doubled or halved as you need

How to make Aubergine Pickle Recipe

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Brinjal or eggplant
• Onion
• Green chillies
• Oil
• Mustard powder
• Red chilli powder
• Curry leaves
• Garlic
• Ginger
• Tomato
• Coriander powder
• Turmeric
• Vinegar
• Salt

Method:

• Cut the eggplant into thick even slices. 
  • Cut the eggplant to the same size. They will fry evenly.
  • Thick slices fry better.
• Transfer to a bowl of lightly salted water. This prevents the browning of the eggplant as you chop. 
• Cut the green chillies. Chop the tomato. Set aside.
• Drain the water from the eggplant. Sprinkle and mix well the salt and turmeric. Set aside for 10 minutes. 
• After 10 minutes squeeze the eggplant slices gently to remove water. 
• If you are like me planning to shallow fry the eggplant add them to a non-stick pan. Add about a tablespoon of oil and fry the eggplant.
  • If you plan to deep-fry then heat sufficient oil in a wok. The oil should be hot not smoking. If the oil is too hot you will burn the eggplant.  Too cold you have a soggy mess.
• Fry the brinjal slices on medium flame, until they change colour. Do not crowd the pan and stir regularly till the slices are darker or golden brown. 
• The edges which are short and thinner will get done faster. Remove them from the pan quickly.
• Drain and transfer to a tray lined with paper napkins so that the excess oil is absorbed.
• Next, fry the onions and green till they change colour. ( I needed to add more oil).
• Transfer to the same tray of fried brinjals but keep separate.
• Heat a tablespoon of oil ginger-garlic paste and curry leaves. Add the chopped tomato and fry till the tomato is soft and mushy. 
• Here I covered the pan and added some water to make a soft mushy paste.
• Add the mustard powder, chilli powder, and coriander powder. Add, a little salt, sugar and vinegar. Mix well. Remember the eggplant has salt already added.
• Once you get a delicious aroma add the onions and green chillies and mix well.
• Add the fried aubergines/eggplant to the pan. Adjust the seasonings.  Mix and switch off the flame.

Substitutes:

• I have used small onions you can use shallots.
• The brinjal I could get were these round purple ones use the long green ones too.
• Use tomato puree in place of the tomato.

Variations:

• In place of shallow frying, the brinjal deep fry them.
• Why not air-fry the brinjal slices and onions? Here is the recipe for you.

Equipment:

You will need

• Chopping board and knife
• Bowl to mix the brinjal
• A wok
• Slotted spoon
• Large tray lined with kitchen towels
• A frying pan
• Dry air-tight container 

How to serve:

Do not heat while serving but Pair this yum aubergine relish with 

• Plain everyday rice, Srilankan Dal
• Sukhi bhaji, Jeera rice
• Biryani
• Tehri
• Appam, Vegetable Stew.
• Fulka with some Batata Kachrya

How to store:

• You can store this make-ahead dish of pickles as it does not spoil easily. 
• Use a dry container for 2 weeks. Use a dry spoon.
• Do not freeze you can keep it in the refrigerator.

Dietary recommendations:

This Aubergine Relish is vegan and gluten-free but I know some people are allergic to eggplant/aubergine so take care. Also this is a relish pickle so moderation is the key.

This post I have created for the group Shhh! Secretly Cooking. In this group, we post every month. A theme is chosen by one of the members after signups the participants are paired up. The partners give each other 2 secret ingredients to create a recipe for the theme.

Each participant shares the pictures in the group and we try and guess the secret ingredients.

This month Narmadha from Nam Cooks suggested exploring “Sri Lankan Cuisine”! I have bookmarked her Italian Sesame Seed Cookies for next season. Do check out her site for some simple and delicious recipes.

My partner is Priya, a versatile blogger from Cakes and Curries! Her Eggfree Orange Cake is what I am drooling over. I definitely need to make it!

In accordance with the rule, she gave me Ginger and Vinegar as my secret ingredients. I gave Priya Oil and Sugar as her secret ingredients. By strange coincidence, we made the same recipe. Check her recipe here

My recipe is inspired by Island Smile, and Pavani.

For Your Questions

Protips:

• Cut the eggplant into thick even slices. 
• Cut the eggplant to the same size. They will fry evenly.
• Thick slices of eggplant fry better.
• if you are using chopped tomato cover the pan with a lid. Add a little water to the cooking tomato so that it does not burn.
• In case you are deep frying the eggplant do not let the oil smoke. Your eggplant slices will not burn.
• If you are going to shallow fry keep the flame on medium and keep checking the slices.

Few of our favourite Aubergine Recipes

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

Summary:

This Sri Lankan Wambatu Moju is an Aubergine relish that is simple and easy to make. The make-ahead pickle is deliciously tangy, sweet and spicy. A must-make on a regular basis recipe.

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