Sri Lankan Eggplant Curry (Wambatu Moju)

Ingredients

• 1 large Eggplant
• 1/4 cup Coconut oil
• 1 medium Onion
• 2 small Green chilies
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Turmeric powder
• 1/4 cup Vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1 small Cinnamon stick
• 10 leaves Curry leaves

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

Instructions

1. 1Cut the 1 large Eggplant into 2.54 cm cubes. Set aside.
2. 2Heat the 1/4 cup Coconut oil in a large, heavy-bottomed pan over medium heat (176.7°C / 175°C). Carefully add the eggplant cubes and fry for 8-10 minutes, turning occasionally, until they are golden brown and softened. Remove the fried eggplant from the pan with a slotted spoon and place it on a plate lined with paper towels to drain. Set aside.
3. 3In the same pan, add the 1 medium Onion (sliced), 2 small Green chilies (sliced), 3 cloves Garlic (minced), and 1 teaspoon Ginger (grated). Cook over medium heat (176.7°C / 175°C) for 3-4 minutes, stirring frequently, until the onion is softened and translucent. Do not let the garlic burn.
4. 4Add the 1 teaspoon Mustard seeds, 1/2 teaspoon Turmeric powder, 1 small Cinnamon stick, and 10 leaves Curry leaves to the pan with the onions. Stir and cook for 1 minute until the mustard seeds begin to pop and the spices are fragrant.
5. 5Pour the 1/4 cup Vinegar into the pan. Add the 2 tablespoons Sugar. Stir well and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Cook for 2-3 minutes, stirring until the sugar has completely dissolved.
6. 6Add the fried eggplant back into the pan with the sauce. Stir in the 1 teaspoon Salt. Mix everything gently to coat the eggplant evenly. Cook for 5 more minutes over medium-low heat (148.9°C / 150°C), allowing the eggplant to absorb the flavors and the sauce to thicken slightly.
7. 7Remove the cinnamon stick before serving. Serve the Sri Lankan Eggplant Curry warm or at room temperature.

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