Sri Lankan Eggplant Curry (Wambatu Moju)

Ingredients

• 1 large Eggplant
• 3 tbsp Coconut oil
• 1 medium Red onion
• 2 small Green chilies
• 3 cloves Garlic
• 1 tsp Ginger
• 0.5 tsp Turmeric powder
• 1 tsp Mustard seeds
• 1/4 cup Vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 1 large Eggplant by cutting it into 2.54 cm cubes.
2. 2Heat the 3 tbsp Coconut oil in a large skillet over medium-high heat, about 190°C. Add the 1 large Eggplant cubes and cook, stirring occasionally, until they are softened and have light brown edges, which should take about 10 to 15 minutes. Once cooked, remove the eggplant from the skillet and set it aside.
3. 3In the same skillet, add the 1 medium Red onion, 2 small Green chilies, 3 cloves Garlic, and 1 tsp Ginger. Cook over medium heat, about 175°C, stirring often, until the vegetables are softened, approximately 5 minutes.
4. 4Stir in the 0.5 tsp Turmeric powder and 1 tsp Mustard seeds. Continue to cook for 1 minute more, until fragrant.
5. 5Pour in the 1/4 cup Vinegar and add the 2 tbsp Sugar. Bring the mixture to a gentle simmer and stir until the sugar has dissolved.
6. 6Return the cooked 1 large Eggplant cubes to the skillet. Toss everything together to coat the eggplant in the sauce.
7. 7Continue to cook for 5 to 7 minutes, stirring occasionally, until the sauce has thickened slightly and the eggplant is heated through. The sauce should coat the back of a spoon.
8. 8Season the curry with the 1 tsp Salt and 0.5 tsp Black pepper. Stir to combine.
9. 9Serve the Sri Lankan Eggplant Curry warm or at room temperature.

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