Sri Lankan Pickled Eggplant with Spiced Onion Relish

Be the first to rate

(No Ratings Yet)

Loading...

Wambatu Moju is a beloved Sri Lankan pickle-style side dish made by simmering tender eggplant in a tangy, sweet-and-spicy onion relish seasoned with curry leaves, mustard, and tamarind. It keeps for weeks in the fridge and brings bright, bold acidity that cuts beautifully through rich coconut curries and steamed rice.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 20 gCarbs
• 6 gFiber
• 9 gSugar
• 3 gProtein
• 640 mgSodium
• 420 mgPotassium
• 65 mgCalcium
• 1.5 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the eggplant

• 4 long purple Indian eggplants (about 500 g), cut into 2-inch batons
• 1 teaspoon fine sea salt, plus more to taste
• 3 tablespoons vegetable oil
• 1/4 teaspoon ground turmeric

For the spiced onion relish

• 1 tablespoon coconut oil
• 1 teaspoon black mustard seeds
• 1/2 teaspoon fenugreek seeds
• 20 fresh curry leaves
• 1 large red onion (about 200 g), thinly sliced
• 4 garlic cloves, finely sliced
• 1-inch piece fresh ginger, julienned
• 2-3 green Thai chilies, slit lengthwise

For the pickling liquid

• 1/3 cup white distilled vinegar
• 2 tablespoons seedless tamarind paste
• 2 tablespoons grated palm jaggery or brown sugar
• 1/2 teaspoon fine sea salt

Directions

1. Toss the eggplant batons with 1 teaspoon salt in a colander and let stand for 15 minutes to draw out bitterness; pat thoroughly dry with paper towels.
2. Heat the vegetable oil in a wide skillet over medium-high heat, add the turmeric, then fry the eggplant in a single layer for 4-5 minutes, turning, until golden and just tender; transfer to a plate.
3. In the same skillet, add the coconut oil and heat over medium. Add the mustard seeds and let them pop, then stir in the fenugreek seeds and curry leaves for 10 seconds.
4. Add the sliced red onion, garlic, ginger, and green chilies; sauté for 6-8 minutes until the onions turn soft and lightly caramelized at the edges.
5. Sprinkle in the Kashmiri chili powder if using and cook for 30 seconds until fragrant, then pour in the vinegar, tamarind paste, jaggery, and salt.
6. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the liquid reduces to a light syrup that coats the back of a spoon.
7. Return the fried eggplant to the pan and toss gently to coat; simmer for 2 more minutes so the flavors absorb into the batons.
8. Remove from heat and let cool completely to room temperature before transferring to a clean glass jar.
9. Refrigerate for at least 2 hours (preferably overnight) before serving; it will keep in the refrigerator for up to 3 weeks.

Cook’s Notes

• Choose long, slender Indian eggplants – they have fewer seeds and absorb the pickling liquid better than globe varieties.
• Do not skip the salting and drying step; it removes bitterness and prevents the eggplant from soaking up too much oil during frying.
• Adjust the vinegar and jaggery balance to your taste – Sri Lankans often prefer a sharper, more tangy profile than sweeter pickles.
• For a milder version, remove the seeds from the green chilies before adding them to the pan.
• Wambatu Moju tastes even better the next day after the flavors have melded – make it at least 12 hours ahead for best results.

You might also like

Asian

Sri Lankan Red Lentil Curry

Asian

Sri Lankan Fish Curry with Coconut

Asian

Sri Lankan Steamed Rice and Coconut Rolls

Asian

Sri Lankan Coconut Sambol Relish