Sri Lankan Eggplant Curry (Wambatu Moju)

Ingredients

• 2 medium Eggplant
• 0.5 cup Coconut Oil
• 2 medium Onion
• 3 Green Chilies
• 2 dried Red Chilies
• 4 cloves Garlic
• 1 inch Ginger
• 3 tbsp Cane Sugar
• 0.25 cup Vinegar (White)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Mustard Seeds
• 0.75 tsp Salt

Instructions

1. 1Prepare the 2 medium eggplants by cutting them into 1-inch cubes.
2. 2Pour the 0.5 cup of coconut oil into a large, heavy-bottomed pot or wok. Heat the oil over medium-high heat until it shimmers, approximately 350°F (175°C). Carefully add the cubed eggplant and deep-fry until they are golden brown and tender, about 5-7 minutes. Remove the fried eggplant with a slotted spoon and drain them on paper towels. Set the fried eggplant aside.
3. 3In the same pot, carefully remove all but 2 tablespoons of the coconut oil, leaving it over medium heat. Add the 2 sliced onions and cook, stirring often, until they are deeply caramelized and golden brown, about 10-15 minutes. This caramelization is key to the dish's flavor.
4. 4Add the 3 chopped green chilies, 2 dried red chilies, 4 minced cloves of garlic, and 1 inch of grated ginger to the pot with the onions. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
5. 5Stir in the 3 tablespoons of cane sugar, 0.25 cup of white vinegar, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of mustard seeds, and 0.75 teaspoon of salt. Cook, stirring, until the sugar has completely dissolved and the sauce begins to thicken slightly, about 2-3 minutes.
6. 6Add the reserved fried eggplant cubes to the pot. Gently toss the eggplant to coat it evenly with the sweet and sour sauce. Continue to cook for another 5 minutes, stirring occasionally, allowing the eggplant to absorb the flavors.
7. 7Serve the Sri Lankan Eggplant Curry warm or at room temperature as a side dish.

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