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Vegan Recipe Series: Wambatu Moju

Vegan Recipe Series: Wambatu Moju

Servings:
2

Prep Time:
00:30

Cook Time:
00:30

Ingredients

  • 500g eggplant cut into thick long strips
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 50ml of rapeseed oil
  • 10 Fresh Curry Leaf
  • 250g shallots
  • 100g medium-sized green chillies cut into long strips
  • 100g pitted tomato cut into cubes
  • 1 tablespoon chilli powder
  • 1 tbsp mustard seeds
  • 1 tbsp fenugreek seeds
  • 2 tbsp of sugar
  • 1 tbsp salt

Instructions

  • Place the thick strips of eggplant in a bowl or a flat surface
  • Add salt to season and turmeric(1/2 tsp)to the eggplants, combine, cover and leave it for 10 minutes
  • Place a frying pan over medium heat and pour in the oil, gradually increase heat for the oil to reach frying temperature. Make sure you have a steady oil temperature, do not let it smoke, this would lead to burnt strips of eggplant
  • Gently squeeze out any extra liquid off the eggplant strips and fry them until they turn dark in color, you can either fry them until they turn golden in color or a dark brown
  • Place the fried eggplant/brinjal in paper towels to absorb oil
  • Grind the mustards seeds & fenugreek seeds in a pesto & mortar int0 a fine powder
  • In pan with tbsp of rapeseed oil add the curry leaf, fried eggplant, shallots & ground seeds until the shallot turn slightly translucent
  • Add the green chilli & tomato and combine well
  • Add th2 remaining 1/2 tsp turmeric powder, chilli powder & sugar cook through

Tips

Set aside for at least 1-2 hours before serving for a better-tasting Wambatu Moju.


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