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.

Eggplant Pickle (sri Lankan Brinjal Moju)

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

  1. Heat oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.
  2. Add sliced onions and green chilies. Sauté until the onions turn translucent.
  3. Add turmeric powder, red chili powder, and salt. Mix well.
  4. Add the cubed eggplants and cook until they are slightly tender.
  5. Pour in the vinegar and sugar. Stir well and let it simmer for 10-15 minutes.
  6. Once the mixture thickens and the eggplants are fully cooked, remove from heat and let it cool.
  7. 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