Wambatu (Eggplant) Moju

Short Story of the Recipe

Wambatu Moju is a beloved Sri Lankan side dish, especially in the Southern region, where families prepare it during celebrations, weddings, and Sunday lunches. It turns simple eggplant into something extraordinary soft inside, lightly crispy outside, and coated in tangy sweet spicy pickle like gravy.

Traditionally, this dish symbolizes togetherness at the meal table it pairs beautifully with rice, kiribath, yellow rice, and even bread. The balance of flavor comes to life when Rasa Padhama Chilli Powder and Turmeric blend with onions, garlic, and vinegar.

It’s a dish loved by elders and kids full of personality, deep flavor, and Sri Lankan pride.

Ingredients

• 3 medium long eggplants (Wambatu), sliced into strips
• 2 medium red onions, sliced
• 4 cloves garlic, sliced
• 4–5 green chilies, slit
• 1 tsp Rasa Padhama Turmeric Powder
• 1 tsp Rasa Padhama Chilli Powder
• ½ tsp Mustard Powder
• 1 tsp Rasa Padhama Roasted Curry Powder (optional for deeper flavor)
• 1 tsp sugar (or palm jaggery for a richer tone)
• 3 tbsp vinegar (adjust to taste)
• Curry leaves (fresh)
• Salt to taste
• Oil (for shallow frying)

Preparation Time

Adults Zone:

• Slice the eggplant and onions uniformly.
• Manage the frying step ensure eggplants turn golden and soft.
• Balance sweet, sour, and spicy seasoning perfectly with Rasa Padhama spices.

Kuttys Zone:

• Wash the eggplants and pat them dry.
• Measure the Rasa Padhama spice powders into small bowls.
• Stir the mixture gently once heat is lowered.
• Arrange serving plates and taste-test the tangy balance!

Cooking Time

Adults Zone:

1. Sprinkle sliced eggplant with salt and Rasa Padhama Turmeric Powder.
2. Shallow fry until soft and lightly crisp. Remove and set aside.
3. In the same pan, add onion, garlic, green chili, and curry leaves.
4. Add Mustard Powder, and along with Rasa Padhama Chilli Powder, Roasted Curry Powder.
5. Add sugar/jaggery and vinegar — let the sauce thicken slightly.
6. Gently fold the fried eggplant into the mixture. Reduce heat and coat evenly.

Kuttys Zone:

• Stir slowly when heat is low.
• Help taste and adjust:
  • More vinegar, more tang
  • More sugar, more sweetness
• Help with plating place neatly beside rice or kiribath.

Share the Joy

• Serve your moju in a clay bowl or banana leaf for tradition.
• Capture the deep purple shine and glossy tangy sauce.
• Tag @RasaPadhama with hashtags:
  #RasaPadhamaKuttyKitchen #WambatuMoju #SriLankanFlavors #FamilyCookingTime