Sri Lankan Wambatu Moju (Eggplant Pickle)

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1. 1Step 1: Have all the ingredients for the batu moju ready.
2. 2Step 2: Cut the eggplant (500g) into the required size (see notes above).
3. 3Step 3: Place the thick strips of eggplant in a bowl or on a flat surface.
4. 4Step 4: Add salt to season and turmeric powder (1/2 teaspoon) to the eggplants, combine, cover and leave it for 10 minutes.
5. 5Step 5: Place a frying pan over medium heat and pour in the oil.
6. 6Step 6: Gradually increase the heat for the oil to reach frying temperature.
7. 7Step 7: Make sure you have a steady oil temperature; do not let it smoke, as this would lead to burnt strips of eggplant.
8. 8Step 8: If the oil starts smoking, turn off the heat and start heating the oil again (after a few minutes, of course).
9. 9Step 9: Gently squeeze out any extra liquid from the eggplant strips.
10. 10Step 10: Fry them (see notes above) in small batches until they turn dark golden in colour.
11. 11Step 11: Place the fried eggplant on paper towels to absorb oil.
12. 12Step 12: Use the same oil to fry the shallots (250g) and green chillies (100g) for 1 to 2 minutes over low-medium heat.
13. 13Step 13: Place these with the brinjals on a paper towel to absorb excess oil.
14. 14Step 14: In a separate bowl, add mustard powder (1 and 1/2 teaspoons), ginger-garlic paste (1 tablespoon), salt to season, red chilli powder (1 tablespoon), sugar (2 tablespoons), and vinegar (1/3 cup).
15. 15Step 15: Combine well until the sugar dissolves, and taste the pickling sauce. Balance the taste between sour, sweet, and heat. Adjust accordingly.
16. 16Step 16: Add the shallots and green chillies, and combine well.
17. 17Step 17: Add the fried aubergines/eggplant to the pickling onions and green chillies.
18. 18Step 18: Set aside for at least 1 to 2 hours before serving for a better-tasting wambatu moju.