Spicy, tangy and delicious Sri Lankan Eggplant Pickle. This is a great side dish to serve with steamed rice and Sri Lankan dal.
Continuing with my ‘cook by capital’ theme, my choice is ‘Sri Jayawardenepura Kotte’. It is the official, administrative capital of Sri Lanka. Wiki says that it is a satellite city and within the urban area of Sri Lanka’s de-facto capital Colombo. I had no idea about this, but it worked out perfectly for my theme with the letter S. So for today’s, I made a Sri Lankan Eggplant pickle called Wambatu Moju.
If you follow my blog, then you know my love for eggplant. I am always looking for new eggplant recipes and this pickle recipe from Sri Lanka intrigued me. I saw this eggplant salad recipe on Usha’s blog and really wanted to try.But while I was looking recipes, I found this eggplant pickle that sounded very interesting. Fried eggplant is cooked with onions and spices to make this simple pickle that is packed with flavor. There are quite a few different versions of this dish online, I tried to combine a few recipes to come up with this one.
Original recipe called for deep frying the eggplant, but as you know eggplant is like a sponge and absorbs all of the oil. So I shallow fried them in batches in little oil. The end result was great – soft, fried eggplant in spicy onion-tomato base.
This Sri Lankan eggplant pickle can be served with steamed rice, but I think it will go great with dosa or roti too. I am glad I have added another delicious eggplant recipe to my repertoire.
Here are a few more Sri Lankan recipes from the blog:
Sri Lankan Eggplant Pickle
- 2 Medium Japanese Eggplants, cut into strips Or 4~5 smallish long purple eggplants
- 1/4 cup Oil
- 1 tsp Mustard seeds
- 6~8 curry leaves
- 1 Small Red Onion, thinly sliced
- 4~5 Green Chilies, slit
- 2 Garlic cloves
- 1" Ginger, coarsely chopped
- 1 Medium tomato
- 1 tsp Coriander Powder
- 1/4 tsp turmeric
- 2 tsp rice vinegar
- To taste salt
- Heat 1/4 cup oil in a large skillet on medium heat; add the eggplant strips and cook till lightly golden and tender. This will take about 4~6 minutes. Remove the eggplant onto a plate.
- Blend tomato, garlic and ginger into a smooth paste.
- In the same pan, heat 1tbsp oil and add mustard seeds and curry leaves. Once the seeds start to splutter, add the onions, green chilies and cook for 3~4 minutes or until onion is soft.
- Add the tomato paste, salt and ground coriander; cook for 2~3 minutes.
- Add the cooked eggplant and vinegar. Mix well and cook for about 3~4 minutes for the flavors to mingle. Taste and adjust the seasoning. Serve with steamed rice.