August 2022 Kitchen Corner
NEWSLETTER
Sri Lankan Eggplant curry (Wambatu moju)
Wambatu moju also known as eggplant curry is a spicy Sri Lankan eggplant pickle
that is traditionally prepared over an open flame in a clay pot. It's a terrific side dish
for curries and other cuisines, but it's also great on its own with steaming rice.
Ingredients
½ lb eggplants , cut into small strips
1 large red onion , sliced thickly
10 green hot peppers , 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 fresh cilantro (aka coriander) chopped
1½ tablespoons mustard seeds
1 tablespoon turmeric powder
3 tablespoons white vinegar
3 teaspoons sugar
Vegetable oil (for frying)
Salt
Instructions
1. In a large skillet, heat a large amount of oil over medium heat.
2. When the oil is ready, fry the eggplant strips until lightly brown on both sides.
3. Using a skimmer, remove eggplants from the oil, and place on paper towels.
4. In the same oil, fry the onions, green hot peppers, and the curry leaves for 10 minutes over medium heat.
5. With the skimmer, remove the onions, green hot peppers, and curry leaves from the oil, and place on paper towels.
6. Finally, still in the same oil, fry the umbalakada (smoked and dried Maldives fish) until they turn golden.
7. With the skimmer, remove the umbalakada from the oil, and place on paper towels.
8. Using a blender or mortar and pestle, crush the ginger and garlic to make a paste.
9. Add the mustard seeds to this paste, and pound until the mustard seeds are crushed.
10. Add the coriander, sugar, turmeric, salt, and vinegar, and stir the mixture until the sugar is dissolved.
11. Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vege-tables, fish, and the paste.
12. Mix well, and sauté for 2 minutes, stirring gently.
Serve with rice and enjoy : )
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