Sri Lankan Eggplant Curry
(Wambatu Moju)
A Delicious Recipe to Savor

Sri Lankan cuisine is known for its rich flavors, colorful dishes, and a unique blend of spices that reflect the island’s diverse culture. One of the standout dishes is Wambatu Moju, also known as Sri Lankan Eggplant Curry. This tangy, sweet, and spicy dish is made using deep-fried eggplant, flavored with a mix of roasted spices, and cooked to perfection with vinegar and sugar to give it a pickle-like twist. Wambatu Moju is a must-have in traditional Sri Lankan rice and curry meals, adding a burst of flavor to the plate.

In this article, we’ll explore how to make Sri Lankan Eggplant Curry, offering a step-by-step guide that will bring the authentic flavors of Sri Lanka to your kitchen.

Ingredients

Before we begin, let's gather the ingredients for making this delicious curry. For a dish that serves 4-5 people, you’ll need the following:

500g of eggplant (also known as brinjal)

1 large onion, thinly sliced

2 green chilies, sliced lengthwise

2 garlic cloves, chopped

1-inch piece of ginger, grated

1 tablespoon of mustard seeds

1 tablespoon of fenugreek seeds

2 tablespoons of curry powder (Sri Lankan or roasted)

1 tablespoon of turmeric powder

2 teaspoons of red chili powder

1 tablespoon of sugar (brown or white)

¼ cup of coconut oil (for frying)

¼ cup of white vinegar

Salt to taste

A few curry leaves

1 cinnamon stick

1 tablespoon of tamarind paste (optional)

Step-by-Step Recipe for Wambatu Moju

Step 1: Prepare the Eggplants

Start by washing the eggplants thoroughly. Cut them into wedges or round slices, approximately 2-3 inches long. Eggplant tends to absorb a lot of oil, so after cutting, you can lightly salt the pieces and let them sit for about 15-20 minutes to remove excess moisture. Pat the eggplant slices dry with a clean kitchen towel before frying.

Step 2: Fry the Eggplants

Heat coconut oil in a deep frying pan. Once the oil is hot, fry the eggplant pieces in batches until they turn golden brown. You’ll need to fry them until they have a crispy exterior while remaining tender inside. Once fried, place the eggplants on a paper towel to drain the excess oil. Set them aside for later use.

Step 3: Prepare the Tempering Mix

In another pan, add a small amount of oil (you can use the same oil used for frying the eggplant). Add mustard seeds and fenugreek seeds. Once the seeds start to crackle, add the sliced onions, green chilies, ginger, and garlic. Stir-fry the mixture until the onions become translucent and the ingredients are fragrant.

Step 4: Add Spices

Next, it’s time to bring the curry to life with aromatic spices. Add curry powder, turmeric powder, and red chili powder to the tempering mix. Stir the spices well to combine them with the onion mixture, cooking for about 1-2 minutes on medium heat to release their flavors. Be careful not to burn the spices.

Step 5: Create the Curry Base

Add vinegar, sugar, salt, and tamarind paste (if using) to the spiced onion mixture. Stir everything well and cook for about 2-3 minutes until the sauce thickens slightly and balances out the sweet, sour, and spicy flavors. The tamarind and vinegar will give the curry its tangy flavor, while the sugar adds a hint of sweetness, typical of Wambatu Moju.

Step 6: Combine the Fried Eggplant

Now, it’s time to add the fried eggplant pieces to the curry base. Gently mix the eggplant with the spiced sauce, ensuring each piece is well-coated. Lower the heat and let the eggplant simmer in the sauce for 5-10 minutes. This allows the flavors to meld together while ensuring the eggplant remains soft and tender.

Step 7: Final Touches

As the final step, add curry leaves and a cinnamon stick to enhance the fragrance and depth of the curry. Let the curry simmer for an additional 5 minutes, then remove it from the heat. Your Sri Lankan Eggplant Curry is now ready to be served!

Serving Suggestions

Wambatu Moju is typically served as an accompaniment to steamed rice, but it pairs beautifully with a variety of Sri Lankan dishes such as dal curry, coconut sambol, or fish curry. This versatile dish can be stored in the fridge for a few days, and its flavors often intensify, making it even more delicious after resting.

Tips for Perfecting Wambatu Moju

Choose fresh, tender eggplants: Select firm, small eggplants for the best results, as they have fewer seeds and a more delicate flavor.

Adjust sweetness and tanginess: The beauty of Wambatu Moju lies in balancing the sweet and sour elements. You can adjust the sugar and vinegar amounts according to your taste preference.

Use coconut oil: Coconut oil adds an authentic flavor to Sri Lankan cooking and is a healthier option compared to refined oils.

Deep fry or shallow fry: While deep frying the eggplant gives a crispy texture, shallow frying can be a healthier option if you want to cut down on oil.

Why You’ll Love Sri Lankan Eggplant Curry

Sri Lankan Eggplant Curry, or Wambatu Moju, is not just a flavorful dish, but it’s also packed with health benefits. Eggplants are low in calories and high in fiber, making them a great addition to a balanced diet. They are also a good source of antioxidants and essential vitamins.

Additionally, the use of spices like turmeric, mustard seeds, and curry leaves adds more than just flavor; these ingredients have anti-inflammatory properties and are rich in nutrients. Combining the fried eggplant with a sweet and sour sauce creates a complex dish that appeals to all taste buds, making it a favorite in both home cooking and traditional Sri Lankan feasts.

Conclusion

Wambatu Moju is a dish that truly represents the vibrant and bold flavors of Sri Lankan cuisine. Whether you’re hosting a Sri Lankan-themed dinner or simply looking to explore new recipes, this eggplant curry is an excellent choice to impress your family and friends. With its crispy texture, spicy tang, and sweet undertones, this dish is a must-try for anyone interested in global flavors.

Give this recipe a try, and experience the taste of Sri Lanka right in your own kitchen!

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