Wambatu Moju (Sinhalese-inspired Aubergine Pickle)

side dish · ⏱ 40 min · 4 portions · 22.0 g carbs / portion · vegetarian · allergens: mustard

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
http://flowcooking.food/en-us/recipe/389/wambatu-moju-sinhalese-inspired-aubergine-pickle/