Eggplant Moju

Credit: Radhika Khandelwal

Chef – Radhika Khandelwal


3 eggplants, cut into cubes
1 chopped red onion
4 green chiles, split lengthwise
3 cloves garlic
1 (1inch) piece ginger
A bunch of curry leaves
2 tbsp fresh cilantro
1½ tbsp mustard seeds
1 tbsp turmeric powder
3 tbsp white vinegar
2 tbsp sugar
Mustard oil (for frying)
½ cup of tamarind extracted


In a large pan, heat oil over medium heat. When the oil is ready, fry the eggplant until lightly brown on both sides. Using a skimmer, remove eggplants from the oil. Using the same pan, fry the onions and green chilies until browned, then remove from the oil. Using a mortar and pestle, crush the ginger and garlic and mustard seeds to make a paste. Add the coriander, sugar, turmeric, salt and vinegar and tamarind to the ginger garlic mustard seed paste. Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vegetables and the paste. Mix well, and saute for 2 minutes, stirring gently. Serve hot after garnish with curry leaves and coconut with the grain of choice and roti, or preserve at room temp for up to 2 weeks.

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