Savor the taste of Sri Lanka with our vegan Brinjal Moju, crafted with fresh brinjals and traditional spices. Pre-cooked, Ready to serve, and all-natural. Perfect with rice, bread or roti.

Taste the Tradition in Every Spoonful!

Experience the rich flavors of Sri Lanka with our Precooked Canned Brinjal Moju. This delightful dish features tender brinjals simmered to perfection in a zesty blend of spices, vinegar, and aromatic herbs, creating a tangy and savory taste that dances on your palate. Perfect as a side dish or a topping for rice, our Brinjal Moju is not just a treat for your taste buds, but a celebration of traditional Sri Lankan cuisine in every bite.

Brinjal Moju, also known as Wambatu Moju in Sri Lanka, is a tangy, sweet, and spicy pickled eggplant relish that is a beloved side dish in Sri Lankan cuisine. This dish is typically served as an accompaniment to rice and curry meals, adding a burst of flavor with its unique combination of sweet, sour, and spicy notes. Brinjal Moju is popular throughout Sri Lanka and is commonly enjoyed during festive occasions, family meals, and in traditional Sri Lankan rice-and-curry buffets.

Ingredients: The key ingredients for Brinjal Moju include:

Brinjals (Eggplants): Small, purple eggplants are typically used.
Red Onions: Thinly sliced for a slight crunch.
Green Chilies: Adds a sharp heat to balance the sweetness.
Curry Leaves: Aromatic leaves that add a distinctive flavor.
Mustard Seeds: Tempered in oil to release their nutty flavor.
Cumin Seeds: Provides a warm, earthy undertone.
Vinegar: For the sour, pickled flavor.
Sugar or Jaggery: Balances the sourness of vinegar with sweetness.
Tamarind: Adds depth to the sour flavor.
Ceylon Spices: Including turmeric, chili powder, and black pepper to enhance flavor.
Salt: To season the dish.

Cooking Procedure:

Preparation of Brinjal: The eggplants are washed, sliced lengthwise into thin strips or wedges, and lightly salted to remove excess moisture. This also helps prevent them from soaking up too much oil during frying.
Frying the Brinjal: The salted brinjal pieces are deep-fried until golden brown and slightly crispy on the outside while remaining soft on the inside. Once fried, they are set aside on a paper towel to drain excess oil.
Tempering the Spices: In a pan, mustard seeds, cumin seeds, and curry leaves are tempered in oil until they become fragrant. Sliced onions and green chilies are added to this tempered mixture and sautéed until the onions turn translucent.
Creating the Sauce: Vinegar, sugar (or jaggery), tamarind pulp, and Ceylon spices (turmeric, chili powder, black pepper) are added to the pan to create a tangy, sweet, and spicy sauce. This mixture is simmered until it thickens slightly.
Combining the Ingredients: The fried brinjal pieces are then added to the sauce, ensuring they are well-coated with the mixture. The moju is allowed to simmer briefly to let the eggplants absorb the flavors of the sauce.
Cooling and Marinating: The Brinjal Moju is best when left to marinate for several hours or overnight, allowing the flavors to fully develop.

Taste: Brinjal Moju delivers an exquisite blend of flavors. The soft and slightly crispy brinjal pieces soak up the tangy vinegar and tamarind while balancing the sweetness of sugar or jaggery. The dish has a delightful contrast between its sweet, sour, and spicy elements, with the tempering of mustard seeds and curry leaves giving it a rich, aromatic base. The green chilies add a hint of heat, making it a well-rounded flavor bomb in every bite.

Popularity in Sri Lanka: Brinjal Moju is immensely popular in Sri Lanka and is a staple in many homes. It is commonly served alongside rice and curries, especially during festive occasions such as Sinhala and Tamil New Year, weddings, and other celebratory events. Its ability to complement a variety of dishes—from meat curries to vegetarian meals—makes it a versatile and sought-after dish. It is often made in large batches and stored for days, as its flavor improves with time.

Sri Lankans love Brinjal Moju for its bold flavor profile, and it has become a beloved side dish across all regions of the island. It is frequently served in restaurants, homes, and is also popular as a ready-to-eat condiment for those who want to add a traditional Sri Lankan touch to their meals.