2 ways of making Brinjal Moju, traditional and for special occasions
Brinjal Moju is pickled mixture of eggplants, shallots, green chilies, spices, and a mustard vinegar paste that is sweet, sour, and spicy. It is most popularly used as a condiment for Yellow Rice.
In this recipe, we're preparing Brinjal Moju the traditional way. However, to make it tastier, we add fried Sprats to it. We also show you modern way of making this Brinjal Moju called Potato Brinjal Moju which is popular in rural areas for almsgiving and special occasions.
This Brinjal Moju is fast to make and is simple as frying the core ingredients and adding the Mustard Vinegar mixture. The Potato Brinjal Moju can be kept for about 2 to 3 days however the traditionally prepared Brinjal Moju can be kept for up to 2 to 3 weeks. Just be sure to keep it covered and only use a dry spoon otherwise the moisture will cause it to spoil quicker.
In olden times, they would not have access to Ketchup (or Tomato Sauce) so they would add more of the Lime juice. Even Sugar was not added when preparing the Brinjal Moju.
If you like spicy, crunchy, sweet, and sour condiments like this Brinjal Moju, you will want to try out my Kesel Muwa Seeni Sambol or my authentic Chinese Chili Paste recipes that is perfect for any rice dish.
Ingredients
- 300g of Eggplants
- 50g of Green Chilies
- 125g of Shallots
- 50g of Sprats (for Brinjal Moju, you will want smaller Sprats)
- 2 tbsp of Mustard Seeds
- 5 to 6 Garlic Cloves
- Piece of Ginger
- 1 tsp of Peppercorn
- 1.5 tbsp of Vinegar
- 1.5 tbsp of Chili Powder
- 1 tbsp of Chili Flakes
- Turmeric Powder
- Half a tbsp of Roasted Curry Powder
- 1 tsp of Sugar
- 1 Lime or Lemon
- 1 tbsp of Ketchup
- Salt
Additional Ingredients for Potato Brinjal Moju
- 300g of Potatoes
Instructions
- Wash and clean 700g of Eggplants.
- Cut the Eggplants into slices or strips (if you have a wider Eggplant, cut it into strips instead).
-
Fry each of the Eggplant pieces (preferably as soon as you finish cutting all of them to prevent discoloration).
- After frying the Eggplant pieces, add the Eggplant pieces on top of a paper towel to remove any excess oil.
- Wash and clean 100g of Green Chilies and pat it down with a cloth to remove any Water.
- Cut off the stem from the Green Chilies.
- Split the Green Chilies a little ways off from the stem of the Green Chili ((so that it's not split into 2 halves completely).
- Lightly fry the Green Chilies (about 1 minute).
- After frying the Green Chilies, add the Green Chilies on top of a paper towel to remove any excess oil.
- Remove the peels from the 250g of Shallots.
- Wash and clean the Shallots and pat it down with a cloth to remove any Water.
- Lightly fry the Shallots (about 1 minute).
- After frying the Shallots, add the Shallots on top of a paper towel to remove any excess oil.
- Remove the heads from the Sprats.
- Wash and clean the Sprats and pat it down with a cloth to remove any Water.
- Lightly fry the Sprats (about 1 minute).
- After frying the Sprats, add the Sprats on top of a paper towel to remove any excess oil.
- Now, add 2 tbsp of Mustard Seeds into a blender and blend into a powder.
- Remove the peels from the Garlic Cloves.
- Wash and clean the Garlic.
- Cut the Garlic into smaller pieces and add it into the blender.
- Cut a piece of Ginger into smaller pieces and add it into the blender.
- Add 1 tsp of Peppercorn into the blender.
- Blend this mixture together into a paste.
- Add 1 tbsp of this mixture into a bowl.
- Add Salt to taste.
- Add 1.5 tbsp of Vinegar.
- Mix this Mustard Vinegar paste mixture together thoroughly.
- Now take a clay pot and then add the fried Shallots into it.
- Add the fried Green Chilies.
- Add half of the Mustard Vinegar paste.
- Mix these ingredients in the clay pot together thoroughly.
- Now add the fried Eggplant.
- Add 1.5 tbsp of Chili Powder.
- Add 1 tbsp of Chili Flakes.
- Add some Turmeric Powder.
- Add half a tbsp of Roasted Curry Powder.
- Mix everything together thoroughly using your hands (be sure to not squish the ingredients).
- Add 1 tsp of Sugar.
- Mix everything together thoroughly using your hands.
- Squeeze 1 Lime or Lemon.
- Add 1 tbsp of Ketchup.
- Mix everything together thoroughly using your hands.
- Add the fried Sprats.
- Mix everything together thoroughly using your hands.
For the Potato Brinjal Moju
- Wash and clean 300g of Potatoes.
- Remove the peel from the Potatoes.
- Cut the Potatoes into small wedges.
- Fry the Potato wedges.
- After frying the Potato wedges, add the Potato wedges on top of a paper towel to remove any excess oil.
- Prepare the Brinjal Moju as above instructions and add the fried Potatoes just after you add the Roasted Curry Powder.
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