Sri Lanka is really a vegetarian’s paradise. From beetroot curry to our favorite thus far—Eggplant Moju, the meatless mains are plentiful and deliciously satisfying.
This recipe come to us by way of a cooking class at the Amangalla and it combines the flavors of fried shallots, fried cashew nuts, coconut vinegar and treacle.
It is a Sri Lankan favorite in homes and restaurants alike—one taste and you will know why!
250 Grams eggplant cut into 6 cm by 1 cm pieces
30 Grams green chiles sliced and cut in half
100 Grams shallots peeled
150 Grams cashew nuts
1 Tsp mustard powder or paste (mustard paste is made with equal parts ground mustard seeds and butter)
1/4 Cup coconut vinegar
1 1/2 Tbsp. treacle (similar to honey only sweeter), jaggery or brown sugar
1/2 Tsp black pepper
1/2 Tsp red chili powder
Salt to taste
1/2 + 1/2 Tsp turmeric powder
3-5 Cardamom pods, crushed
10 Grams ginger in a coarse paste
10 Grams garlic in a coarse paste
Cooking oil for frying
Step by Step Preparation:
• Toss the eggplant matchsticks with salt and 1/2 teaspoon of turmeric and keep aside for a few minutes
• Deep fry each of the following separately until golden in color; eggplant; green chiles; shallots;
• In a sauce pan add the coconut vinegar, cardamom, ginger, garlic, 1/2 tsp of turmeric, pepper,
red chili powder, salt and sugar.
• Add the deep fried eggplant, green chili, shallots, and cashew nuts and mix thoroughly on warm heat
• Serve hot or warm with cooked rice and curry