Brinjal (Eggplant) Curry (වම්බොටු මෝජු)
Enjoyed island-wide at any special occasion and even during simple home cooked meals, the Brinjal Curry (Wambatu in Sinhalese) can be enjoyed as a pickle or relish as well. A flavour bomb that explodes in your mouth, you can taste a little bit of sweet, sour and Spice at the same time.
In this particular recipe we make it a bit more thicker by using a little Coconut Milk. You can also try it without. A vegetarian dish, the simplicity and balance of flavours makes it a winner at any occasion.
There are various versions of this humble dish while the flavours and methods change according to the region and family secrets.
Here’s a simple recipe for you to try out.
- 500 Grams Eggplant (cut in to thin strips of about 2 inches)
- 1 Teaspoon Turmeric Powder
- 1/2 Teaspoon Curry Powder (mild - optional)
- 1/2 Teaspoon Chili Powder
- 4 Small Red Onion (cut in to thin slices)
- 2 Cloves, Garlic (cut in to thin slices)
- 4 Medium Curry Leaves
- 1/2 Teaspoon Vinegar
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt (or to taste)
- 1/3 Cup Coconut Milk (thick)
- 2 Medium Green chillies (thinly sliced)
- Oil (to fry the eggplant)
- Add the Eggplant pieces and Turmeric in a large mixing bowl and mix well together and set aside.
- Heat oil in a large frying pot or pan and when oil is hot enough start to fry the eggplant until it turns a golden light brown (normally for about 8-10 minutes each batch but make sure to watch them and not let it burn).
- Once the eggplant is fried, take the pieces out of the frying pot and place them in a paper towel based tray to absorb the excess oil.
- In a another sauce pan add the Curry Powder, Chili Powder, onion, garlic, vinegar, salt, sugar, curry leaves, green chilli and Coconut Milk together and mix well for about 2 minutes. Add the fried eggplant.
- Cook for about 10 minutes on low heat.