Eggplant Pickle (sri Lankan Brinjal Moju)
Eggplant Pickle, also known as Sri Lankan Brinjal Moju, is a popular and flavorful condiment in Sri Lankan cuisine. This tangy and spicy pickle is made with eggplant, onions, and a blend of aromatic spices, making it a perfect accompaniment to rice and curry dishes.
Ingredients
- 2 large eggplants, cut into cubes
- 2 onions, thinly sliced
- 3-4 green chilies, sliced
- 1/2 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon red chili powder
- 1/2 cup vinegar
- 1/4 cup sugar
- Salt to taste
- 3-4 tablespoons oil
Instructions
- Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
- Add sliced onions and green chilies. Sauté until the onions turn translucent.
- Add turmeric powder, red chili powder, and salt. Mix well.
- Add the cubed eggplants and cook until they are slightly tender.
- Pour in the vinegar and sugar. Stir well and let it simmer for 10-15 minutes.
- Once the mixture thickens and the eggplants are fully cooked, remove from heat and let it cool.
- Transfer the pickle to a clean, dry jar and store in the refrigerator.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 60 per serving
- Carbohydrates
- 12g
- Fat
- 2g
- Protein
- 2g
Supplies
Large pan Sharp knife Cutting board Measuring spoons Stirring spoon Jar for storage
Tools
Stovetop
Serving suggestions
Serve the Eggplant Pickle as a condiment with rice and curry dishes or as a tasty addition to sandwiches and wraps.
Tips & tricks
For a spicier pickle, increase the quantity of green chilies or add some dried red chilies during the cooking process.
Cost
$8