We were introduced to this uniquely different, tasty, pure-vegetarian dish by one of our dear Srilankan friends. It is a very popular dish in Srilanka and the combination of tanginess and almost non-perceptible wisps of sweetness would be a totally different treat to the Indian palates and would be an awesome substitute for the traditional subjis..
Eggplant 1 big or 4-5 small sliced lengthwise or in rounds
Green bell pepper 1 no, medium size, sliced length wise
Red onions 1 cup, thinly sliced
Ginger 2 tsp, julienned
Garlic 1 tsp, thinly sliced
Vinegar 3-4 TBSP
Oil ½ cup, for frying
Turmeric powder ½ tsp
Salt as needed
Mustard seeds 1 tsp, ground
Sugar a pinch
Heat ½ cup oil in a pan and fry the eggplants till golden brown. Drain the excess oil onto a paper towel. Repeat the same process with green peppers and set aside. Now remove half of the oil and fry the sliced onions, when translucent add ginger and garlic and fry for 3 minutes or until they fetch a golden brown color. Then add turmeric powder, mustard powder, salt and mix well. Add vinegar and cook for another 2 minutes. Lastly add the fried eggplants and green peppers and cook for 5 more minutes. Mix well to combine, add sugar and remove from flame. This dish goes well with rice and even with chapattis..
You can bake the sliced eggplants and green peppers for a healthier version of moju