Brinjal moju is a Sri Lankan style curry with shallots, green chilli and mustard as main ingredients. Check out my take on this delicious recipe.
Brinjal can be cooked in various ways as accompaniment for rice, as part of your lunch.
This is also another wonderful find my BIL that he shared, and we had with this pachai puli rasam recipe. As a brinjal lover, I enjoyed it. Vj too told it was too good with rasam.
To be frank I liked the name of the recipe in first place that made me to try, apart from the fact I love brinjal.
Disclaimer: I adapted the recipe to suit my own family preference and taste, so the ratio of ingredients may vary vastly from the authentic recipe.
📝 Ingredients
Here are the ingredients used for the recipe
- Brinjal
- Shallots (Small onion)
- Garlic
- Green chilli
- Ginger garlic paste
- Red chilli powder
- Mustard powder
- Vinegar
- Curry leaves
- Sugar
See recipe card for quantities and full list.
📸 Instructions
- Wash and slice brinjals firstly. Marinate by coating with turmeric and salt.
2. Set aside for 15 minutes.
3. After that, gently mix by squeezing without too much pressure. Squeeze the excess water.
4. Set the squeezed brinjals aside.
Deep frying
5. Mean while, heat enough oil for deep frying. Using a strainer ladle, give shallots a dip.
6. Just few seconds, drain from oil over kitchen towel.
7. After that, dip garlic and green chilli quickly in the oil next. Drain over paper towel.
8. Lastly fry brinjals in batches until golden.
9. Drain over paper towel and set aside.
Mix together
10. After that, place all the ingredients under 'Mix together' to get a spice paste.1 teaspoon Ginger garlic paste, ½ teaspoon Red chilli powder, ½ teaspoon Vinegar, ½ teaspoon Mustard powder
Tossing
11. After that, heat a pan with oil. Add curry leaves to it and fry until crisp.
12. Then, add the paste prepared with couple of tablespoons of water.
13. After that, add sugar and a little bit of salt. Cook until oil oozes.
14. Then, in goes the fried items.
15. Mix together until the spices coat well.
16. Once evenly mixed, switch off the flame.
Brinjal moju ready! Serve as accompaniment for rice.
📖 Variations
After I knew the recipe, I saw few recipes in Youtube. There are many versions available. You can adapt any one to suit your taste.
- Shallots - add sliced large onions to swap.
- Vinegar - add tamarind juice or tomatoes for tanginess with reduced vinegar
See this authentic version of this recipe if you are looking for more details.
🍶 Storage
Brinjal moju can be store in refrigerator for couple of days. Authentic dish with more vinegar can be stored up to 5 days when handled well.
👩🍳 My notes
- I reduced the vinegar as personally we don't like the flavor it imparts in the dish. We even avoid Indian pickles with vinegar.
So as the authentic recipe suggests, it is a pickle with balanced taste of more vinegar and sugar along with salt, spice.
This is vastly a drier version to suit my family preference. - Even the shallots are kept more crunchier in the original recipe. I went ahead and slightly fried than needed yet maintained the crunchiness.
- 2 long variety brinjals will be perfect for the recipe. It has less seeds as well as does not turn dark soon like the one I have used (India purple brinjal)
Recipe card
Brinjal moju recipe
Ingredients
- 8 Brinjal I used small purple ones
- ¼ cup Shallots Small onion
- 8 cloves Garlic
- 2 Green chilli
- 1 teaspoon Sugar
- Salt as needed
- 1 sprig Curry leaves
- Oil For deep frying + tossing
Mix together
- 1 teaspoon Ginger garlic paste
- ½ teaspoon Red chilli powder
- ½ teaspoon Mustard powder
- ½ teaspoon Vinegar
Instructions
- Wash and slice firstly. Marinate by coating with turmeric and salt.
- Set aside for 15 minutes.
- After that, gently mix by squeezing without too much pressure. Squeeze the excess water.
- Set the squeezed brinjals aside.
Deep frying
- Heat enough oil for deep frying. Using a strainer ladle, give shallots a dip.
- Just few seconds, drain from oil over kitchen towel.
- Dip garlic and green chilli quickly in the oil next. Drain over paper towel.
- Lastly fry brinjals in batches until golden.
- Drain over paper towel and set aside.
Mix together
- Place all the ingredients under 'Mix together' to get a spice paste.1 teaspoon Ginger garlic paste, ½ teaspoon Red chilli powder, ½ teaspoon Vinegar, ½ teaspoon Mustard powder
Tossing
- Heat a pan with 1 tablespoon of oil. Add curry leaves to it and fry until crisp.
- Now, add the paste prepared with couple of tablespoons of water.
- Add sugar and a little bit of salt. Cook until oil oozes.
- In goes the fried items.
- Mix together to coat well.
- Once evenly mixed, switch off the flame.
Video
Notes
- I reduced the vinegar (and the other ingredient's proportion) as personally we don't like the flavor it imparts in the dish. We even avoid Indian pickles with vinegar.
- Since we are marinating the brinjal with salt, add very little salt later while tossing.
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