Everyday Kitchen

Sri Lankan · Sides

Wambatu Moju

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg · Vegan

Wambatu Moju is a Sri Lankan dish. Drain fried eggplant well before adding the vinegar mixture.

Prep
25 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
110 min
Servings
6
Difficulty
Medium
Cuisine
Sri Lankan
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggplant

Pickle

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Fry · About 8 min

  1. Toss eggplant from 700 g eggplant, cut into sticks, ½ tsp turmeric, ½ tsp salt, 750 ml neutral oil with turmeric and salt, pat dry and fry in its oil at 175°C / 350°F in batches until golden. Drain.

    Check: Look for this result: golden.

Pickle · About 10 min

  1. Simmer 150 g small shallots, peeled, 100 g green chilies, slit, 100 ml vinegar, 40 g sugar, 20 g mustard seeds, ground, 15 g ginger, grated, 15 g garlic, grated 8–10 minutes until shallots soften slightly.

    Check: Look for this result: shallots soften slightly.

Combine · About 60 min

  1. Fold in eggplant, cool promptly and refrigerate 1 hour. This is a fresh refrigerated pickle, not a shelf-stable preserve.

Tips

  • Drain fried eggplant well before adding the vinegar mixture.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mild green peppers instead of chilies.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Wambatu Moju one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Wambatu Moju?

Drain fried eggplant well before adding the vinegar mixture.

What can I substitute in Wambatu Moju?

Use mild green peppers instead of chilies.

Can I prepare Wambatu Moju ahead?

Prepare the measured ingredients for Wambatu Moju one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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