Sri Lankan Spiced Eggplant Delight

Ingredients

• 2 large eggplants (600g) 2 large eggplants (600g)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard powder 1 teaspoon mustard powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 1 teaspoon sugar 1 teaspoon sugar
• 2 medium onions, thinly sliced 2 medium onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 green chili peppers, sliced 2 green chili peppers, sliced
• 1/4 cup white vinegar 1/4 cup white vinegar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 12g
• Protein: 3g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Cut the eggplants into 1-inch cubes and set aside.
2. 2.
   In a small bowl, mix together the mustard powder, turmeric powder, chili powder, fenugreek seeds, and sugar.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until golden brown.
4. 4.
   Add the minced garlic and sliced green chili peppers to the pan and cook for another minute.
5. 5.
   Add the spice mixture to the pan and stir well to coat the onions, garlic, and chili peppers.
6. 6.
   Add the eggplant cubes to the pan and stir-fry for 5 minutes, until they start to soften.
7. 7.
   Pour in the white vinegar and season with salt. Stir well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the eggplant is tender and the flavors have melded together.
9. 9.
   Remove from heat and let the Brinjal Moju cool slightly before serving.

Treat your ingredients with care...

• Eggplants — Choose firm and glossy eggplants without any blemishes. Salting the eggplant cubes for 15 minutes before cooking can help reduce bitterness.
• Mustard powder — If you prefer a milder flavor, reduce the amount of mustard powder used.
• Fenugreek seeds — Toasting the fenugreek seeds in a dry pan for a minute before using will enhance their aroma.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a few extra chili peppers.
• Serve Brinjal Moju as a side dish with rice and curry for a complete Sri Lankan meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Brinjal Moju warm or at room temperature as a side dish. It pairs well with steamed rice, roti, or bread.

Presentation advice

Garnish the Brinjal Moju with fresh cilantro leaves or sliced green onions for a pop of color. Serve it in a vibrant bowl or on a banana leaf for an authentic Sri Lankan touch.