The Democratic Socialist Republic of Sri Lanka, formerly known as Ceylon, is an island nation located in South Asia.
The Portuguese colonizers were followed by the Dutch, and in 1796 the entire island was ceded to the United Kingdom and became a crown colony in 1802, gaining independence only in 1948. It is currently part of the British Commonwealth.
The tensions between the Sinhalese majority and the Tamil ethnic minority (immigrated from India) in the north of the country led to violence in the mid-1980s, which was resolved only in 2009 with the end of the civil war.
The basis of Sri Lankan cuisine includes three main ingredients: rice, vegetables, and fruits. In addition, depending on the region, one can add meat and fish, along with a myriad of spices.
Chili pepper is a spice that is hardly ever absent, making it rare to find a dish that is not spicy.
Street food is also an essential part of local cuisine, particularly with fried specialties.
Among these is kottu, based on shredded pieces of roti (Indian bread) mixed with other ingredients like vegetables, meats, eggs, cheese.
But to accompany dishes of curry and rice, one of the most used side dishes is: Wambatu Moju, where eggplants (wambatu) are fried and seasoned with chili powder, ground mustard seeds, salt, sugar, and vinegar.
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying, Stovetop
- Cuisine: Sinhalese
Ingredients
- 8.8 oz eggplants
- 2 teaspoons turmeric powder
- 1 teaspoon mustard seeds
- 3 tablespoons white vinegar
- A few leaves curry*
- 5 green chilies
- 1 tomato
- 1 tablespoon ginger powder
- 1 teaspoon chili powder
- 1 Sri Lankan red onion
- 3 teaspoons sugar
- 2 cloves garlic
- to taste vegetable oil
- to taste salt
Preparation
Wash the eggplants, cut them into strips.
Dry toast the mustard seeds for a couple of minutes on very low heat. Crush them with a mortar and pestle.
Add the vinegar and let it marinate.
Heat ample oil in a saucepan. Fry the eggplants with 1/2 teaspoon of turmeric powder and a pinch of salt. Set them aside, blotting excess oil with absorbent paper.
In the same oil, add the garlic and ginger and sauté.
Add the onions, sugar, curry leaves, green chilies sliced lengthwise, and the tomato. Salt and cook until the mixture is well blended.
Add the remaining turmeric and red chili powder.
Add the vinegar with the mustard seeds and mix well.
Bring the mixture to a boil.
Add the fried eggplants and cook until the mixture has dried. Adjust salt to taste.
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* The Kary, or curry leaves, come from the curry tree, which is related to the citrus family, native to southern India and Sri Lanka.
Buying fresh curry leaves in Italy is very difficult, but if you find them, make sure they are a deep green color.
It’s easier to find them dried, as here: Curry Foglie Fresche Biologico – Bio 100g
Is white wine vinegar used in the traditional version of Wambatu Moju?
Yes, white vinegar is traditionally used in Sri Lankan Wambatu Moju, but it is not the only option.
Types of vinegar used:
• Distilled white vinegar – the most common in homemade and authentic recipes in Sri Lanka.
• Palm or coconut vinegar – sometimes used for a softer and slightly fruity taste (more typical in some areas).
• Rice vinegar or cane vinegar – can be used as a gentle alternative, especially if a less pungent taste is desired.
