Brinjal moju is a Sri Lankan model curry with shallots, inexperienced chilli and mustard as important components. Check out my tackle this scrumptious recipe.
Brinjal might be cooked in varied methods as accompaniment for rice, as a part of your lunch.
This can also be one other great discover my BIL that he shared, and we had with this pachai puli rasam recipe. As a brinjal lover, I loved it. Vj too instructed it was too good with rasam.
To be frank I appreciated the identify of the recipe in first place that made me to attempt, aside from the actual fact I like brinjal.
Disclaimer: I tailored the recipe to go well with my family desire and style, so the ratio of components could differ vastly from the genuine recipe.
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📝 Ingredients
Here are the components used for the recipe
- Brinjal
- Shallots (Small onion)
- Garlic
- Green chilli
- Ginger garlic paste
- Red chilli powder
- Mustard powder
- Vinegar
- Curry leaves
- Sugar
See recipe card for portions and full checklist.
📸 Instructions
- Wash and slice brinjals firstly. Marinate by coating with turmeric and salt.
2. Set apart for quarter-hour.
3. After that, gently combine by squeezing with out an excessive amount of strain. Squeeze the surplus water.
4. Set the squeezed brinjals apart.
Deep frying
5. Mean whereas, warmth sufficient oil for deep frying. Using a strainer ladle, give shallots a dip.
6. Just few seconds, drain from oil over kitchen towel.
7. After that, dip garlic and inexperienced chilli shortly within the oil subsequent. Drain over paper towel.
8. Lastly fry brinjals in batches till golden.
9. Drain over paper towel and put aside.
Mix collectively
10. After that, place all of the components below ‘Mix collectively’ to get a spice paste.1 teaspoon Ginger garlic paste, ½ teaspoon Red chilli powder, ½ teaspoon Vinegar, ½ teaspoon Mustard powder
Tossing
11. After that, warmth a pan with oil. Add curry leaves to it and fry till crisp.
12. Then, add the paste ready with couple of tablespoons of water.
13. After that, add sugar and just a little little bit of salt. Cook till oil oozes.
14. Then, in goes the fried objects.
15. Mix collectively till the spices coat nicely.
16. Once evenly blended, swap off the flame.
Brinjal moju prepared! Serve as accompaniment for rice.
📖 Variations
After I knew the recipe, I noticed few recipes in Youtube. There are many variations obtainable. You can adapt anyone to fit your style.
- Shallots – add sliced massive onions to swap.
- Vinegar – add tamarind juice or tomatoes for tanginess with lowered vinegar
See this genuine model of this recipe if you’re in search of extra particulars.
🍶 Storage
Brinjal moju might be retailer in fridge for couple of days. Authentic dish with extra vinegar might be saved as much as 5 days when dealt with nicely.
👩🍳 My notes
- I lowered the vinegar as personally we do not like the flavour it imparts within the dish. We even keep away from Indian pickles with vinegar.
So because the genuine recipe suggests, it’s a pickle with balanced style of extra vinegar and sugar together with salt, spice.
This is vastly a drier model to go well with my household desire. - Even the shallots are saved extra crunchier within the unique recipe. I went forward and barely fried than wanted but maintained the crunchiness.
- 2 lengthy selection brinjals shall be good for the recipe. It has much less seeds in addition to doesn’t flip darkish quickly just like the one I’ve used (India purple brinjal)
Recipe card
Brinjal moju recipe
Brinjal moju is a Sri Lankan model curry with shallots, inexperienced chilli and mustard as important components. Check out my tackle this scrumptious recipe.
Ingredients
- 8 Brinjal I used small purple ones
- ¼ cup Shallots Small onion
- 8 cloves Garlic
- 2 Green chilli
- 1 teaspoon Sugar
- Salt
- 1 sprig Curry leaves
- Oil For deep frying + tossing
Mix collectively
- 1 teaspoon Ginger garlic paste
- ½ teaspoon Red chilli powder
- ½ teaspoon Mustard powder
- ½ teaspoon Vinegar
Prevent your display screen from going darkish
Instructions
-
Wash and slice firstly. Marinate by coating with turmeric and salt.
-
Set apart for quarter-hour.
-
After that, gently combine by squeezing with out an excessive amount of strain. Squeeze the surplus water.
-
Set the squeezed brinjals apart.
Deep frying
-
Heat sufficient oil for deep frying. Using a strainer ladle, give shallots a dip.
-
Just few seconds, drain from oil over kitchen towel.
-
Dip garlic and inexperienced chilli shortly within the oil subsequent. Drain over paper towel.
-
Lastly fry brinjals in batches till golden.
-
Drain over paper towel and put aside.
Mix collectively
-
Place all of the components below ‘Mix collectively’ to get a spice paste.
1 teaspoon Ginger garlic paste, ½ teaspoon Red chilli powder, ½ teaspoon Vinegar, ½ teaspoon Mustard powder
Tossing
-
Heat a pan with 1 tablespoon of oil. Add curry leaves to it and fry till crisp.
-
Now, add the paste ready with couple of tablespoons of water.
-
Add sugar and just a little little bit of salt. Cook till oil oozes.
-
In goes the fried objects.
-
Mix collectively to coat nicely.
-
Once evenly blended, swap off the flame.
Video
Notes
- I lowered the vinegar (and the opposite ingredient’s proportion) as personally we do not like the flavour it imparts within the dish. We even keep away from Indian pickles with vinegar.
- Since we’re marinating the brinjal with salt, add little or no salt later whereas tossing.
