Wambatu Moju
User Reviews
4.6
10 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 people
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Course
Condiments
-
Cuisine
Asian, Sri Lankan
Wambatu Moju
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Wambatu moju is a spicy pickle from Sri Lanka that is prepared with eggplant, as well as various spices and aromatics. It is often served with rice and other curries.
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Ingredients
- ½ lb eggplant cut into small strips
- 1 large red onion , sliced thickly
- 10 green hot pepper split lengthwise
- 10 curry leaves
- 3 cloves garlic , crushed
- 1 (1-inch) piece ginger , chopped
- 2 tablespoons umbalakada (smoked and dried Maldives fish)
- 2 tablespoons cilantro aka coriander) chopped, fresh
- 1½ tablespoons mustard seeds
- 1 tablespoon turmeric powder
- 3 tablespoons white vinegar
- 3 teaspoons sugar
- vegetable oil (for frying)
- salt
Equipment
- Skimmer
- Mortar and pestle
Instructions
- In a large skillet, heat a large amount of oil over medium heat.
- When the oil is ready, fry the eggplant strips until lightly brown on both sides.
- Using a skimmer, remove eggplants from the oil, and place on paper towels.
- In the same oil, fry the onions, green hot peppers, and the curry leaves for 10 minutes over medium heat.
- With the skimmer, remove the onions, green hot peppers, and curry leaves from the oil, and place on paper towels.
- Finally, still in the same oil, fry the umbalakada (smoked and dried Maldives fish) until they turn golden.
- With the skimmer, remove the umbalakada from the oil, and place on paper towels.
- Using a blender or mortar and pestle, crush the ginger and garlic to make a paste.
- Add the mustard seeds to this paste, and pound until the mustard seeds are crushed.
- Add the coriander, sugar, turmeric, salt, and vinegar, and stir the mixture until the sugar is dissolved.
- Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vegetables, fish, and the paste.
- Mix well, and sauté for 2 minutes, stirring gently.
Genuine Reviews
User Reviews
Overall Rating
4.6
10 reviews
Excellent
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