Vambatu Moju (Brinjal Moju)

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Ingredients
  • 500g Brinjal (vambatu)
  • 200g shallots or pearl onions
  • 150g small dried prawns (shrimp) or sprats 
  • 100g small green chilies cut in the middle
  • 07-10 cloves of garlic (finely chopped)
  • 02tbsp crushed dried red chilies
  • 1/2tsp red chilies (finely powdered – optional)
  • 1/3cup coconut vinegar
  • 02 -3tsp black mustard seed (finely powdered)
  • 5 tsp sugar
  • 01piece of pandon leaves 
  • 02-05 leaves curry leaves
  • 02 cloves (chopped)
  • 02 cardamoms(chopped)
  • Salt to taste
  • Coconut or Vegetable oil to deep fry


Method
  1. Place a deep bottom frying pan and add oil to deep fry
  2. Cut egg plant into thin slices and deep fry, drain and keep aside
  3. Fry onions for 02 minutes (drain and keep aside)
  4. Fry green chilies for few second (drain and keep aside)
  5. Fry fried shrimps for 01 minutes
  6. Drain the oil remain 03tbsp oil in the pan
  7. Sauté crushes red chilies, pandon leaves and curry leaves separately for few seconds
  8. Mix garlic paste, mustard, cardamom, cloves and sugar to with vinegar into a deep bottom clay pot and boil for 1 and 1/2 minute.   
  9. Take off from the heat and add all the fried items and mix well
  10. Add pepper, red chili powder and salt to taste and mix up well 
  11. Keep till cool. (This taste better after one day)


Tip:
  • This should be stacked in an air tight clay or glass vessel and will be able to keep it 01 – 02 weeks time
  • It will be tasty after 01 – 02days from the preparation
  • You can use tamarind juice except for vinegar



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