Blog
Wambatu Moju Recipe | Sri Lankan Brinjal Pickle
Brinjal Pickle (වම්බටු මෝජුව)
| Category | Servings | Total time | Spice level | Kids friendly |
| Main Dish | 3 – 4 adults | 35 – 45 minutes | 🌶️🌶️🌶️ | ⚠️ |
The Soul of Wambatu Moju
A rich Sri Lankan brinjal moju with fried eggplant, balanced sweet‑tangy flavour, and deep aromatic spices.
Wambatu moju is one of Sri Lanka’s most iconic festive side dishes, known for its rich, tangy, sweet and slightly spicy flavour. Made with fried brinjal (Brinjal) combined with vinegar, sugar, onions and spices, this dish is deeply aromatic and packed with contrasting tastes.
The brinjal is first fried until soft and slightly caramelised, then mixed with a sharp and sweet dressing made from mustard, vinegar and sugar. As it rests, the flavours deepen, creating a bold, glossy, almost pickle like dish that improves over time.
Often served with yellow rice, kiribath, hoppers or festive meals, wambatu moju is not just a side it is a highlight on the plate. It represents celebration, patience and the layered flavours that define Sri Lankan cuisine.
Ingredients
- 500 g brinjal (Brinjal)
- Oil
- 1 large onion
- 2 green chillies
- 1 tbsp garlic
- 1 tbsp ginger
- 8 – 10 curry leaves
- 1 tsp mustard seeds
½ tsp Chilli Powder Add To Cart
½ tsp Chilli Flakes Add To Cart
½ tsp Turmeric Powder Add To Cart
½ tsp Pepper Powder Add To Cart
- 3 tbsp vinegar
- 2 tbsp sugar
- Salt, to taste
Method
- Toss the brinjal pieces with turmeric and salt, then deep fry until soft, lightly browned and cooked through. Remove and drain on paper towels.
- Heat 2 tbsp coconut oil in a pan.
- Add mustard seeds and allow them to splutter.
- Add curry leaves, onion, green chillies, garlic and ginger. Sauté until slightly softened (not fully browned).
- Add turmeric, chilli powder, chilli flakes and black pepper. Mix well.
- Add vinegar and sugar, stirring until sugar dissolves and forms a slightly thick, glossy mixture.
- Add the fried brinjal and gently mix until well coated.
- Cook on low heat for 2 – 3 minutes, allowing the flavours to combine.
- Remove from heat and let it cool completely.
Best flavour develops after resting for a few hours or overnight
To Serve
- With yellow rice or ghee rice
- With kiribath (milk rice)
- With hoppers or string hoppers
- As part of festive rice & curry meals
Making It Kid Friendly
- Reduce chilli powder and chilli flakes
- Increase sugar slightly
- Reduce vinegar sharpness slightly
