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Wambatu Moju
Sri Lankan sweet and sour eggplant pickle with vinegar, palm sugar and mustard seeds. Frying the eggplant slices until properly golden before they meet the vinegar and palm sugar gives this pickle its deep flavour, rather than tasting like plain boiled eggplant in syrup.
Ingredients
Instructions
Fry eggplant slices in oil until golden. Drain.
Fry mustard seeds in a little oil until they pop. Add onion, garlic and chillies.
Add turmeric and cook 2 minutes.
Add vinegar and palm sugar. Simmer 3 minutes.
Add eggplant, toss to coat. Cool and serve at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
