Kitchen Recipe Collection
Sri Lankan Brinjal Moju (Eggplant Pickle Curry)
A gorgeously sweet, sour, and spicy Sri Lankan pickled eggplant dish — deep-fried brinjal strips combined with caramelized shallots, vinegar, and spices into a sticky, tangy relish.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- eggplant (brinjal)
- shallots
- green chilies
- red chili powder
- turmeric
- mustard seeds
- sugar
- vinegar
- oil
- salt
Equipment
- Deep frying pan
- Large saucepan
- Paper towels
Instructions
- 1
Prepare Eggplant
Cut eggplant into thick matchstick strips (about 5cm long). Sprinkle with salt and turmeric. Rest for 10 minutes, then pat completely dry with paper towels.
- 2
Deep Fry Eggplant
Heat oil for deep frying to 180°C. Fry the eggplant strips in batches until deep golden brown and slightly crispy. Drain on paper towels.
- 3
Fry Shallots
In the same oil, fry halved shallots until golden and crispy. Drain on paper towels.
- 4
Make Sauce
In a clean pan, heat 2 tablespoons of the frying oil. Add mustard seeds and let pop. Add red chili powder. Add vinegar and sugar. Stir on low heat until the sugar dissolves and the sauce is syrupy.
- 5
Combine
Add the fried eggplant and shallots to the sticky sauce. Toss gently to coat everything evenly. Add sliced green chilies. Adjust salt, vinegar, and sugar to achieve a balanced sweet-sour-spicy flavor.
Cooking Tips
- Salting and drying the eggplant is critical — it removes bitterness and excess moisture, ensuring the pieces become crispy when fried rather than soggy.
- The eggplant should be fried until quite dark for an authentic flavor.
- Achieve the perfect balance of sweet, sour, and spicy to taste — this is the defining characteristic of a great moju.
Variations
- Banana Pepper Moju: Add fried green banana peppers alongside the eggplant.
- Carrot Moju: Replace half the eggplant with julienned carrots for a crunchier version.
Chef's Notes & Storage
- Brinjal Moju is a beloved condiment in Sri Lanka, served as a side dish at every major meal.
- Storage: Keeps exceptionally well. Store in an airtight container in the fridge for up to 2 weeks. Flavor improves with time.
Nutrition Estimate
185 calories · 3g protein · 23g carbs · 10g fat · 5g fiber per serving
