Discover the vibrant flavors of Sri Lankan cuisine with our Wambatu Moju recipe. This tangy and sweet eggplant pickle is made with fried eggplant, vinegar, sugar, and a blend of aromatic spices. Perfect as a side dish or a condiment, Wambatu Moju adds a delicious touch to any meal. Follow our easy recipe to make this flavorful pickle at home.

Ingredients:

- 2 medium-sized eggplants

- 1 cup vinegar

- 1/2 cup sugar

- 1/4 cup water

- 2 tablespoons mustard seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1/2 teaspoon fenugreek seeds

- 1/2 teaspoon cumin seeds

- 4-5 cloves of garlic, minced

- 1 tablespoon ginger, minced

- 1-2 green chilies, sliced (adjust to taste)

- 1 tablespoon salt (adjust to taste)

- 1/4 cup vegetable oil

- Fresh coriander leaves for garnish (optional)

Instructions:

Prepare the Eggplants:

  - Wash and cut the eggplants into bite-sized cubes.

  - Heat oil in a pan over medium heat and fry the eggplant cubes until golden brown and tender. Remove and drain on paper towels.

Prepare the Pickle Mixture:

  - In a separate pan, heat a little oil over medium heat. Add mustard seeds, fenugreek seeds, cumin seeds, and let them splutter.

  - Add minced garlic, ginger, and green chilies to the pan. Sauté until aromatic.

Make the Pickle Sauce:

  - In a bowl, combine vinegar, sugar, water, turmeric powder, red chili powder, and salt. Stir until the sugar dissolves completely.

Combine and Cook:

  - Add the fried eggplants to the pan with the sautéed spices.

  - Pour the pickle sauce over the eggplants and mix well.

  - Cook the mixture over low heat for about 10-15 minutes, or until the sauce thickens and the eggplants are well-coated.

Cool and Store:

  - Allow the pickle to cool completely.

  - Transfer to a clean, airtight jar and store in the refrigerator. The flavors will develop further over time.

Serve:

  - Garnish with fresh coriander leaves if desired.

  - Serve as a condiment with rice, curry, or as a side dish.

Enjoy the rich, tangy, and slightly sweet taste of Wambatu Moju, a delightful Sri Lankan pickle that brings a burst of flavor to your meals!

Nutritional values

Eggplants (2 medium-sized)

- Calories: 50 (per medium eggplant)

- Carbohydrates: 12g

- Fiber: 3g

Benefits: Eggplants are low in calories and rich in dietary fiber, which supports digestive health. They contain antioxidants like nasunin, which helps protect cells from damage.

Vinegar (1 cup)

- Calories: 20

Benefits: Vinegar adds flavor and can help with digestion. It has minimal calories and can be used to enhance the taste of dishes.

Sugar (1/2 cup)

- Calories: 400

- Carbohydrates: 100g

Benefits: Sugar adds sweetness but should be used in moderation due to its high calorie and carbohydrate content.

Water (1/4 cup)

- Calories: 0

Benefits: Essential for hydration and used to combine ingredients.

Mustard Seeds (2 tablespoons)

- Calories: 30

Benefits: Mustard seeds are a good source of essential fatty acids and have antioxidant properties. They aid digestion and may improve metabolic health.

Turmeric Powder (1 teaspoon)

- Calories: 8

Benefits: Contains curcumin, known for its anti-inflammatory and antioxidant properties.

Red Chili Powder (1 teaspoon)

- Calories: 6

Benefits: Adds spiciness and contains capsaicin, which may boost metabolism and support digestive health.

Fenugreek Seeds (1/2 teaspoon)

- Calories: 10

Benefits: Fenugreek seeds are rich in fiber and antioxidants. They may help regulate blood sugar levels and improve digestion.

Cumin Seeds (1/2 teaspoon)

- Calories: 8

Benefits: Cumin seeds have antioxidant properties and support digestion.

Garlic (4-5 cloves, minced)

- Calories: 20

Benefits: Garlic has anti-inflammatory and antioxidant properties, promoting heart health and boosting the immune system.

Ginger (1 tablespoon, minced)

- Calories: 10

Benefits: Ginger has anti-inflammatory and digestive benefits. It can also reduce nausea.

Green Chilies (1-2, sliced)

- Calories: 10 (for 1-2 chilies)

Benefits: Green chilies add spice and contain capsaicin, which can boost metabolism and support digestion.

Salt (1 tablespoon, adjusted to taste)

- Calories: 0

- Sodium: Depends on the amount used

Benefits: Enhances flavor but should be used in moderation to manage sodium intake.

Vegetable Oil (1/4 cup)

- Calories: 240

- Fat: 28g

Benefits: Provides healthy fats essential for cooking and adds flavor.

Fresh Coriander Leaves (optional)

- Calories: 5 (per tablespoon)

Benefits: Adds flavor and contains vitamins A, C, and K, as well as antioxidants.

This recipe combines eggplants with a variety of spices and seasonings to create a flavorful dish. Eggplants are nutrient-dense and provide fiber and antioxidants. The spices, including turmeric, cumin, and chili powder, add both flavor and health benefits such as anti-inflammatory and digestive support. Vinegar and sugar contribute to the dish's flavor profile, while the use of vegetable oil adds richness. Fresh coriander leaves, if used, add a touch of freshness and additional nutrients.