Aubergine pickle

Aubergine pickle

Wambatu moju

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
300g small aubergine, cut into rounds
1 teaspoon salt
1/2 teaspoon ground turmeric
250ml vegetable oil, for frying
1 red onion, finely sliced
2 green chillies, deseeded and finely sliced
1 tablespoon mustard seeds
2 garlic cloves, finely chopped
1 teaspoon caster sugar
100ml white malt vinegar

Method

  1. Rub the aubergine slices with the salt and turmeric.
  2. Heat the oil in a large wok until very hot. Deep-fry the aubergine slices in batches for 4–5 minutes each batch, until golden brown, turning the slices over once. Drain on a plate lined with kitchen paper until all the aubergine is cooked. Deep-fry the red onion in the same oil for 2–3 minutes until crisp, then transfer to separate plate lined with kitchen paper. Repeat with the green chillies for 30 seconds until just crisp.
  3. Place the mustard seeds, garlic, sugar and vinegar in a small saucepan and bring to the boil. Turn off the heat, then mix with the aubergine, onion and chillies. Season with salt, cool and serve with rice.
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