Wambatu Moju

A Sri Lankan Eggplant Pickle

A slice of cake is perfect to be served with a scope of vanilla ice cream.

Wambatu Moju (Eggplant Pickle) is a popular Sri Lankan side dish.

The eggpalnt is initially fried and then pickled with onion, green chilli, and seasoned with Ralahami Roasted Curry Powder and Turmeric. The eggplant can be fried beforehand and stored in the refrigerator to be used when making a noju again. 

The moju is a dish which is commonly served with Yellow Rice, Black Pory Curry, or Chicken Curry and Potato Curry.

Serves 7 persons

30 mins.


35- 40 mins.

Frying and Cooking

0 mins.







  • 3 large-medium eggplants

Slice the eggplants into thick pieces. 


  • vegetable oil

Heat a deep frying wok or deep saucepan with vegetable oil. 


Taking a small handful of the sliced eggplants, and add them to the heated oil and fry till light golden brown in colour. 


Using a skimmer, unload the fried eggplants to a colander lined with kitchen paper towels. 

Repeat the process till all of the sliced eggplants are fried. 


Having fried the eggplants- prepare the ingredients needed to prepare the Wambatu Moju.


Note that the eggplants can be fried and stored in an airtight container and be stored in the fridge and can be used on a later date when making the Wambatu Moju again.


  •  2 large white onions
  • 1 large red onion

Dice 2 white onions into small pieces and aside. 

Slice the red onion into strips and set it aside. 


  • 3 garlic cloves
  • 6 green chillies
  • 4 mushrooms

Dice the garlic into small minced pieces. 

Slice the green chillies diagonally- to be used at the end to garnish the Moju.

Slice the mushrooms and set it aside.


  • (1 tsp.) Olive oil

Place a large frying pan over low-to-medium heat and add a little olive oil (about a teaspoon of oil).


  • 3 diced minced garlic

Add the diced minced garlic and  keep mixing to temper the garlic with the oil for about 1 minute- till beginning to brown in colour. 


  • handful of curry leaves

Add the curry leaves and mix with the garlic (for about another 1 minute).


  • 2 diced white onions

Add the white diced onions and mix with the garlic and curry leaves. 

Let the onions temper for about 4 minutes- till the onions begin to brown in colour.


  • 4 sliced mushrooms
  • 3 sliced and fried eggplants

Add the sliced mushroom and mix to combine.

After about 2 minutes- add the fried eggplants and mix to combine with all the other added ingredients. 


  • 1 tsp. salt
  • 3 tsp. Ralahami Turmeric
  • 4 tsp. Ralahami Roasted Curry Powder

Add the Ralahami Turmeric, roasted curry powder, and salt and mix well to combine, and let the Moju cook for about 5 minutes. 


  • 2 tbsp. coconut milk

Add the coconut milk to the Moju and mix well to combine and let it cook for about 1 more minute. 


  • 1 sliced red onion
  • 6 diagonally sliced green chillies

Add the sliced red onions and green chillies and mix a little. 

Cover the frying pan with a lid and cook for a further 3 minutes. 


Enjoy the Wambatu Moju with potato curry, a chicken or black pork curry and yellow rice. 

Have you tried this recipe?

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