Sri Lankan Eggplant Curry (Wambatu Moju)

Ingredients

• 2 medium Eggplant
• 1 cup Coconut oil
• 2 medium Red onions
• 2 small Green chilies
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Sugar
• 0.5 cup White vinegar
• 0.5 tsp Turmeric powder
• 0.5 tsp Mustard seeds
• 0.5 tsp Salt

Instructions

1. 1Cut the 2 medium eggplants into 1-inch cubes. Place the eggplant cubes in a bowl and sprinkle with the 0.5 tsp salt. Let them sit for 15 minutes to release excess water. After 15 minutes, gently pat the eggplant cubes dry with paper towels.
2. 2Pour the 1 cup of coconut oil into a large, heavy-bottomed pot or a deep frying pan. Heat the oil over medium-high heat until it shimmers, approximately 350°F (175°C).
3. 3Carefully add the dried eggplant cubes to the hot coconut oil in batches, being careful not to overcrowd the pan. Fry the eggplant for 5-7 minutes per batch, until they are golden brown and crispy. Use a slotted spoon to remove the fried eggplant from the oil and place them on a plate lined with paper towels to drain.
4. 4In a separate medium-sized pan, heat 2 tablespoons of the coconut oil over medium heat. Add the 0.5 tsp mustard seeds and cook for about 30 seconds, or until they begin to pop and splutter.
5. 5Add the 2 medium red onions (thinly sliced), 2 small green chilies (sliced), 3 cloves of garlic (minced), and 1 inch of ginger (grated or minced) to the pan with the mustard seeds. Sauté for 5 minutes, stirring often, until the onions are softened and look translucent.
6. 6Stir in the 2 tbsp sugar, 0.5 cup white vinegar, 0.5 tsp turmeric powder, and the remaining 0.5 tsp salt. Bring this mixture to a gentle simmer and cook for 2-3 minutes, stirring constantly, until the sugar has completely dissolved and the sauce has thickened slightly.
7. 7Add the fried eggplant cubes to the pan with the sauce. Gently toss the eggplant to ensure each piece is coated in the tangy sauce.
8. 8Continue to simmer for another 2-3 minutes, stirring occasionally. The eggplant should be heated through and the sauce will caramelize, coating the eggplant nicely.
9. 9Serve the Sri Lankan Eggplant Curry warm or at room temperature.

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