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Wambatu Moju (Sinhalese-inspired Aubergine Pickle)

Deeply golden aubergine wrapped in a sweet-tangy kumquat glaze.
Warm turmeric curry with mustard seed pop and gentle heat.
Bright, fragrant, and spoon-ready, perfect for everyday bites.

side dish ⏱ 40 min 360 kcal / portion 22.0 g carbs / portion (estimated) vegetarian mustard 🔗 Original source

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Wambatu Moju (Sinhalese-inspired Aubergine Pickle)
v6 · rb0e705f985 20260727Z1751 120 ml olive oil 2 pieces aubergine coriander to taste 🍳 ⏱ 1 min char kumquat slices with sugar (0.25 tsp) 🔪 zebra and cut aubergine into 3cm thick wedges 🍳 ⏱ 3-4 min cook half the aubergines in oil until deeply golden 🍳 ⏱ 3-4 min cook remaining aubergines in oil until deeply golden hydrate mustard seeds, turmeric, and curry powder in water 🍳 ⏱ 6 min sauté shallots and curry leaves in remaining oil until slightly softened 🍳 ⏱ 1-2 min cook ginger, garlic, jalapeno, and hydrated spices until fragrant 🍳 ⏱ 1-2 min combine all aubergines, kumquats, and spice base; cook 🍳 ⏱ 1-2 min stir in remaining sugar, vinegar, and salt; mix carefully and cook 🍳 stir in chopped coriander and serve warm or cold Wambatu Moju 🥗 ¼ tsp sugar 8 pieces kumquat ½ tsp black mustard seed ½ tsp turmeric ½ tsp curry powder 200 g shallot 5 g curry leaf 10 g ginger 3 pieces garlic 1 piece jalapeno 1½ tbsp apple cider vinegar sea salt to taste sugar, kumquat olive oil black mustard seed, turmeric, curry powder shallot, curry leaf ginger, garlic, jalapeno apple cider vinegar, sea salt coriander
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Preparation steps

  1. char kumquat slices with sugar (0.25 tsp) for 1 minute per side
  2. zebra and cut aubergine into 3cm thick wedges
  3. cook half the aubergines in oil for 3-4 minutes per side until deeply golden
  4. cook remaining aubergines in oil for 3-4 minutes per side until deeply golden
  5. hydrate mustard seeds, turmeric, and curry powder in water
  6. sauté shallots and curry leaves in remaining oil for 6 minutes until slightly softened
  7. cook ginger, garlic, jalapeno, and hydrated spices for 1-2 minutes until fragrant
  8. combine all aubergines, kumquats, and spice base; cook 1-2 minutes
  9. stir in remaining sugar, vinegar, and salt; mix carefully and cook 1-2 minutes
  10. stir in chopped coriander and serve warm or cold

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