Prepare to embark on a mouthwatering journey into the heart of Sri Lankan cuisine with Brinjal Moju, a sensational eggplant dish that will tantalize your taste buds and transport you to the vibrant streets of Sri Lanka! This incredible recipe transforms humble eggplants into a crispy, tangy, and utterly irresistible delicacy that will have your family and friends begging for seconds. With its perfect balance of deep-fried crispiness, aromatic spices, and zingy vinegar, Brinjal Moju is not just a side dish – it's a culinary experience that promises to revolutionize your cooking repertoire!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- 2 medium eggplants, diced
- 1 onion, sliced
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- 1/2 cup vinegar
- Salt, to taste
- 1/2 teaspoon turmeric powder
- Fresh coriander leaves, for garnish
Instructions
- Wash and dice the eggplants into medium-sized cubes, ensuring they are roughly uniform in size for even cooking.
- Heat oil in a large skillet or frying pan over medium-high heat. The oil should be sufficient to deep fry the eggplant pieces.
- Carefully add the diced eggplants to the hot oil and fry until they turn golden brown and crispy. This should take about 5-7 minutes, stirring occasionally to ensure even browning.
- Remove the fried eggplant pieces using a slotted spoon and drain on paper towels to remove excess oil.
- In the same pan, reduce the heat to medium and add mustard seeds. Allow them to splutter and release their aromatic flavor.
- Add sliced onions and slit green chilies to the pan. Sauté until the onions become translucent and slightly golden.
- Sprinkle turmeric powder and salt over the onions, stirring to combine and release the spice's flavor.
- Pour in the vinegar and mix well, allowing it to simmer for 2-3 minutes to blend the flavors.
- Gently add the fried eggplant pieces back into the pan, stirring carefully to coat them with the vinegar and spice mixture.
- Cook for an additional 3-4 minutes, allowing the eggplant to absorb the flavors and the sauce to slightly thicken.
- Remove from heat and let the Brinjal Moju cool to room temperature. The flavors will continue to develop as it sits.
- Before serving, garnish with fresh chopped coriander leaves for added freshness and color.
- Serve as a side dish with rice, bread, or as part of a traditional Sri Lankan meal.
Tips
- Choose the right eggplants: Select firm, fresh eggplants with smooth, glossy skin for the best texture and flavor.
- Oil temperature is crucial: Ensure your oil is hot enough (around 350-375°F) for perfect crispy eggplant pieces. Use a deep-fry thermometer if possible.
- Drain excess oil thoroughly: Use paper towels to remove as much oil as possible after frying to keep the dish light and crisp.
- Vinegar matters: Use a good quality vinegar for the best tangy flavor. White or apple cider vinegar works well.
- Let it rest: Allow the Brinjal Moju to sit for at least 30 minutes before serving to let the flavors meld together.
- Customize the heat: Adjust the number of green chilies to control the spice level according to your preference.
- Storage tip: This dish tastes even better the next day and can be stored in an airtight container in the refrigerator for 2-3 days.
Nutrition Facts
Calories: 42kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
