Recorded in 8K. A quick way to make Sri Lankan Eggplant/Brinjals Moju. No turmeric and salting needed. This Moju is great when cooking for a crowd.
Without the need to soak the eggplant in salt and turmeric for 20 minutes, you can be done making this Sri Lankan Eggplant (Brinjals) Moju in 20 minutes less time! I will show you how to make Sri Lankan Moju in half the time!
Wambatu, wambotu, eggplant, aubergine whatever you call it, this timeless Sri Lankan classic we call Moju never fails to impress. It's got a sweet and tangy taste that brightens up any rice and curry meal. Especially served at special occasions and celebratory meals.
Sometimes Sri Lankan Eggplant (Brinjals) Moju is mistakenly called 'Pahie' too. While pahie is also made almost similarly, pahie usually contains coconut milk and a few other spices. Unlike the Eggplant Moju, Pahie is not intended to be preserved for use over several days or weeks.
See my post popular eggplant/brinjals recipe here:
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10 сен 2021
