SRI LANKAN DELICACY: EGGPLANT MOJU

SRI LANKAN DELICACY

EGGPLANT MOJU

INGREDIENTS:

500 gms. Small Brinjals

1 large capsicum - sliced into 1" size juliens.

3 Medium Onions or 150 gms. scallions. - thinly sliced.

2 green chillies - sliced

1 bulb garlic - minced fine.

1/2 inch piece ginger - julienned

1 tbsp. mustard sauce or 1 tsp mustard powdered.

1/2 tsp turmeric powder

1 tbsp vinegar

1 tsp salt ( add little more for your liking)

1/2 tsp amchoor powder

2 tbsp. sugar

Oil for frying.

Procedure: Wash the brinjals and slice them in 1" pieces and put them in water. Rinse and dry thoroughly.  Heat the oil in a dekchi and fry these brinjal slices in small batches till they turn colour.  Take them out on kitchen paper to absorb extra oil. 

In the same oil fry the Capsicum sliced into 1" juliennes , till it wilt.  Take it out and keep separate.

(if you do not like to deep fry then you can put these sliced brinjals, Capsicum in an microwaveable dish and microwave for 5 to 6 minutes)

Take 2 to 3 Tbsp of oil in a dekchi and heat it.  Add half a tsp of mustard, once it splutters add the Minced Garlic, Sliced Green Chillies, Julienned Ginger and sauté till a nice aroma wafts.  Add the sliced onions and fry till the onions turn slightly brown.  Now add the turmeric powder, vinegar, salt, amchoor powder and mustard paste or powder and fry for a little while. (say 2 to 3 minutes)

Add the fried/ microwaved brinjal slices and capsicum juliennes and mix well.  Reduce the flame to very low, cover the dekchi and let it cook in its own juices for 6 to 7 minutes. Occasionally stir the ingredients lest they get burnt.

Once the brinjals are cooked add the sugar, mix well and turn off the heat.

Serve with Rotis or Parathas.