Brinjal Moju

Brinjal Moju is a Sri Lankan-style sweet and tangy eggplant pickle. It features tender brinjal slices cooked in a spiced vinegar and sugar syrup, making it a perfect accompaniment to rice dishes.

Steps

1. Heat oil in a pan and add mustard seeds; let them splutter. 2. Add sliced onions and green chili, sauté until soft. 3. Add turmeric powder and chili powder, stir for 30 seconds. 4. Add brinjal slices and salt, cook for 5 minutes until slightly tender. 5. Mix vinegar and sugar in a small bowl until sugar dissolves. 6. Pour the vinegar-sugar mixture over the brinjal, stir well. 7. Cook on low heat until brinjal is tender and the liquid thickens into a syrupy consistency, about 10 minutes. 8. Remove from heat and let it cool before serving.

1 medium brinjal (eggplant), sliced into thin strips 1 small onion, thinly sliced 1 green chili, sliced 2 tbsp vinegar 2 tbsp sugar 1/2 tsp mustard seeds 1/4 tsp turmeric powder 1/4 tsp chili powder Salt to taste 2 tbsp oil