Sri Lankan Eggplant (Wambatu Moju)

Ingredients

• 1 large Eggplant, cut into 1-inch cubes
• 1/2 cup Coconut oil, for frying
• 2 medium Red onions, sliced
• 3 Green chilies, sliced
• 1 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 10 Curry leaves
• 1 Cinnamon stick
• 1/2 cup Vinegar (white or apple cider)
• 1/4 cup Sugar
• 1 tsp Salt

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat (190-200°C / 375-400°F). Add the 1/2 cup of coconut oil and heat until it shimmers.
2. 2Carefully add the 1 large eggplant, cut into 1-inch cubes, to the hot oil. Fry for 5-7 minutes, turning occasionally, until the eggplant is golden brown and softened. Use a slotted spoon to remove the fried eggplant and set it aside on a plate lined with paper towels.
3. 3Reduce the heat under the skillet to medium (175-180°C / 350-355°F). Add the 2 medium red onions, sliced, 3 green chilies, sliced, 1 tsp mustard seeds, 1/2 tsp turmeric powder, 10 curry leaves, and 1 cinnamon stick to the skillet. Sauté for 5 minutes, stirring often, until the onions are softened and fragrant.
4. 4Pour in the 1/2 cup of vinegar, 1/4 cup of sugar, and 1 tsp of salt. Stir well and bring the mixture to a simmer. Cook for 3-5 minutes, stirring until the sugar has dissolved and the sauce has thickened slightly.
5. 5Return the fried eggplant to the skillet. Gently toss the eggplant to coat it evenly with the sauce. Let it simmer for 5 more minutes, allowing the eggplant to absorb the flavors.
6. 6Remove the skillet from the heat. Allow the Wambatu Moju to cool completely. This resting period is important as the flavors will continue to develop and meld together as it sits.
7. 7Serve the Sri Lankan Eggplant (Wambatu Moju) cold or at room temperature as a side dish.

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