Wambatu Moju

Ingredients

Instructions

1. 1

   Cut the eggplant into thick matchsticks or short batons about 5 cm long. Toss with the ground turmeric and salt, then leave for 5 minutes while you prepare the other ingredients. Peel the shallots and slice them into thin rounds, slice the green chilli, and finely slice the garlic.

2. 2

   Heat the neutral oil in a wide frying pan over medium-high heat. Fry the eggplant in a single layer for 6-8 minutes, turning a few times, until deeply golden and tender but not collapsed. Work in 2 quick batches if needed so the pieces fry rather than steam. Transfer to a plate lined with paper towel.

3. 3

   Pour off all but 1 tablespoon of the oil from the pan. Lower the heat to medium. Add the mustard seeds and let them crackle for a few seconds, then add the curry leaves, sliced shallots, green chilli, garlic, and ground turmeric. Cook for 3-4 minutes, stirring, until the shallots soften and just begin to turn lightly golden at the edges.

4. 4

   Add the white vinegar, sugar, and salt. Stir for 1-2 minutes until the sugar fully dissolves and the liquid turns glossy. Taste carefully: it should be sharply sour, lightly sweet, and a little salty.

5. 5

   Return the fried eggplant to the pan and gently fold to coat every piece in the hot sweet-sour mixture. Cook for 1 minute more, just until the eggplant absorbs some of the seasoning without becoming mushy.

6. 6

   Take the pan off the heat and let the Wambatu Moju rest for 5 minutes before serving. Serve warm or at room temperature alongside rice, curry, or flatbread.

Nutrition per serving

Notes

• •For beginner-friendly frying, use a wide pan and do not overcrowd it; crowded eggplant absorbs more oil and browns poorly.
• •If you prefer a sharper pickle-style finish, add an extra 1-2 teaspoons vinegar after cooking.
• •Small Asian eggplants work especially well because they hold their shape after frying.
• •This dish keeps well in the fridge for 2 days; the flavour becomes more pronounced as it sits.

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