Batu Moju or Brinjal pickle/ relish is a tasty Sri Lankan side dish that can be eaten with rice. This is a sweet pickle enriched with Sri Lankan spices and the aroma of cinnamon. Imagine soft and sweet Brinjal pieces with a pinch of spicy taste combined with salty sprats. This is indeed a flavorsome dish and it is worth giving it a try. Let’s jump into the recipe.
Ingredients
01) Brinjal – 500g
02) Red onion/ shallots/ onion – 200g
03) Sprats – 120g (optional)
04) Mustard paste – tbsp. 2
05) Vinegar – 4 tbsp.
06) Sugar – 2 tbsp. ( I prefer more)
07) Tomato Sause – 2 tbsp. ( I prefer more)
08) Turmeric powder – 1 tbsp.
09) Chili powder – 2tbsp.
10) Chili flakes – 2tbsp.
11) Coconut oil
12) Cardamom pods 6
13) Cloves
14) Cinnamon stick
16) ginger garlic paste 2tbsp.
17) Salt – to taste
Sri Lankan Brinjal pickle relish ( Batu Moju) recipe
Method
Step 01
Cut the Brinjals vertically and season them with turmeric powder and salt.
Step 02
Deep fry your brinjal pieces until it turns into a nice golden brown. Also, you can add deep-fried sprats if you prefer. It is completely up to you.
Step 03
Cut the shallots into thin slices. Cut green chilies vertically. Either you can fry shallots and chilies or you can add them freshly into the pickle.
Step 04
Put a pan on the cooker and add 2 tbsp. of coconut oil. Then add 2 tbsp. of ginger garlic paste, Cardamom, Cloves, and cinnamon stick. Then add Pandan leaves and Bay leaves.
Step 05
Then add chili powder, chili flakes, pepper, mustard paste, vinegar, tomato Sause, sugar, and salt.
Step 06
Then add your deep-fried Brinjals and sprats into this mixture.
Step 07
Give it a good stir until all are combined well. TaDaa! your Brinjal pickle is ready to serve.
Sri Lankan Brinjal pickle relish
Note
- Adjust seasoning according to your taste.
- Make sure to cook this under low flame otherwise chili powder will burn.
- Add 1 tbsp. of curry powder to enhance the taste.
- Here I have used more tomato Sause and sugar because it tastes really good when it’s sweet.
- If you don’t like vinegar add tamarind juice instead.
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