Eggplant (Aubergine/Brinjal) Pickle (Wambatu Moju)

IngredientsPreparation and Cooking Time 2 hours

500g of purple Aubergine or Brinjal
3 large red onions or 150g of small red onions
100g fresh green chillie
2 stalks of curry leaf
2 inch piece of Rampe or Pandanus Leaf
1 teaspoon whole dry mustard seed
1/2 cup white vinegar
5 cloves garlic
2 inches of fresh ginger
1 teaspoon turmeric
1-2 teaspoons chillie powder
2 tablespoons sugar
3-4 teaspoons salt
1/2 cup water
1 cup oil for deep frying
Step 1
Slice the Aubergine lengthwise into 3 inch long pieces and put into a ball with half a cup water, 2 teaspoons salt and 1/2 teaspoon turmeric to prevent discolouration
Slice the Aubergine lengthwise into 3 inch long pieces and put into a bowl with half a cup water, 2 teaspoons salt and 1/2 teaspoon turmeric to prevent discolouration

Step 2

Heat oil and deep fry drained Aubergine in batches until golden, but not crisp.
Heat oil and deep fry drained Aubergine in batches until golden, but not crisp.

Step 3

Drain the Aubergine onto a colander lined with paper towels over a bowl to catch the excess oil.
To drain Aubergine, use a colander lined with paper towels over a bowl to catch the excess oil.

Step 4

Drain the Aubergine well
Drain the Aubergine well

Step 5

Peel and slice red onion if large ones are used or just peel if small ones are used. Wash and drain green chillie and split down middle without fully separating to prevent bursting during deep frying.
Peel and slice red onion if large ones are used or just peel if small ones are used. Wash and drain green chillie and split down middle without fully separating to prevent bursting during deep frying. Fry in batches same as Aubergine until slightly transparent.

Step 6

Peel ginger, garlic and wash curry leaves and rampe
Peel ginger, garlic and wash curry leaves and Rampe

Step 7

Soak mustard seed in vinegar in a plastic or glass bowl
Soak mustard seed in vinegar for half an hour in a plastic or glass bowl

Step 8

Use a food processor to mash up the drained mustard seed,  ginger and garlic. Don't discard the vinegar as you will need it for the next step.
Use a food processor to mash up the drained mustard seed, ginger and garlic. Don’t discard the vinegar as you will need it for the next step.

Step 9

Add vinegar, the remaining half teaspoon of turmeric, 1 or 2 spoons of chillie powder depending on how hot you want the pickle, the sugar and the mashed up garlic, ginger and mustard seed. Add 1 teaspoon of the remaining salt and bring mixture to a boil. Taste and add more salt if the balance of salty, sweet, sour flavours is not right.
Add vinegar, the remaining half teaspoon of turmeric, 1 or 2 spoons of chillie powder depending on how hot you want the pickle, the sugar and the mashed up garlic, ginger and mustard seed. Add 1 teaspoon of the remaining salt and bring mixture to a boil. Taste and add more salt if the balance of salty, sweet, sour flavours is not right. If it is the first time you are tasting this dish, the balance maybe a bit difficult to achieve – but hint is not to have any one of the 3 flavours over power the other two. They should be in balance.

Step 10

Add the deep fried vegetables and cook for about 10 minutes on medium heat. - Aubergine Pickle or Wambatu Moju  can be stored in a covered glass dish or jar - will keep up to a week out of the fridge.
Add the deep fried vegetables and cook for about 10 minutes on medium heat. – Aubergine Pickle or Wambatu Moju can be stored in a covered glass dish or jar – will keep up to a week out of the fridge.
Advertisements

2 Comments Add yours

  1. trendyhammer says:

    That looks DELICIOUS.

    1. Thanks. It takes a while to make because of all the steps, but worth the effort:)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s