Go Back
–+ servings

Wambatu Moju- Eggplant/Brinjal Pickle

Egg plant fried and mixed with sweet sour tangy pickle sauce
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories:

Servings: 2 people

Equipment

  • Fryer

Ingredients

Seasoning eggplant

  • 400 g Egg plant (globe) 1 big eggplant
  • 1/2 tsp salt
  • 1/2 tsp Turmeric

Garnish

  • 3 Green chilli slit in the middle or cut into 2
  • 8 shallots ( small red onion) or 1 large red onion cut into big chunks

Pickle sauce

  • 1 1/2 tbsp Mustard seeds
  • 1/4 cup white vinegar
  • 1/2 tsp salt
  • 1 tbsp Ginger garlic paste ( 3 garlic cloves, 1/2 inch of ginger grinded together)
  • 1 tbsp Chilli powder unroasted
  • 3 tbsp White sugar Caster sugar
  • 1/4 cup Tamarind juice (8 tamarind seeds +1/4 cup water)

Instructions

  • Cut the eggplant into thick batons, Place the eggplant on a strainer, season it with salt and turmeric and leave aside for 30 minutes, until water comes out of the eggplant
  • Peel the shallots, slit the green chillies in the middle or cut them in an angle lengthwise
  • Grind the mustard seeds in a mortar pestle until it resembles mustard powder, add vinegar and salt and leave aside for 30 minutes.
    Leaving this for 30 minutes will ensure the bitterness of the mustard seeds is evaporated
  • Heat a pot of oil on medium heat and fry the eggplant in batches until golden and cook through. ( dry the eggplants on tissue paper prior to frying)
    Fry the shallots and green chillies at the end. Just flash fry for 30 seconds until par-cooked. Let the fried eggplant, shallots and green chilli drain on a paper towel until needed
  • Once the mustard mixture is kept for 30 minutes, add chilli powder and pour the whole mixture into a pot or preferably into a clay pot, and leave it on a medium fire. Add the tamarind juice ( not the seeds), ginger garlic paste and white sugar into the same mixture and let the pickle gravy come to a boil. Let the mixture reduce and thicken on a low fire for about 5 minutes.
    At this time, taste the mixture and see if the flavours are well balanced.
    To make tamarind essence, place the tamarind seeds with 1/4 cup of water and massage them and leave aside for 10 minutes. After 10 minutes you will see the water has become tamarind juice/essence
  • Once the gravy has come to its correct consistency, add the fried eggplant, shallots and chillies, mix through until all the eggplants have absorbed the pickle gravy. Turn off the fire.
  • Serve with hot hot rice and accompaniments of your choice

Video

Did you make this recipe?

I love hearing how you went with my recipes! Tag me on Instagram at @food_voyageur.