What is wambatu curry?

Wambatu is Sinhala for brinjal (aubergine or eggplant). Wambatu curry is fried brinjal simmered briefly in a spiced gravy of onion, curry leaves, vinegar, a little sugar and coconut milk.

What is the difference between brinjal curry and wambatu moju?

Both start with fried brinjal. The curry is finished in coconut milk and served warm with rice, while wambatu moju is a sweet-sour relish dressed with vinegar, mustard, sugar and chilli, usually without coconut milk, and keeps for several days.

How long does brinjal curry take to make?

About 50 minutes: 15 minutes to prepare and about 35 minutes to fry the brinjal in batches and finish the curry.

Can I make brinjal curry without frying?

You can roast or shallow-fry the brinjal with less oil, but the pieces will be softer and more likely to break up in the gravy.

Is Sri Lankan brinjal curry vegan?

Yes, as written it contains no animal products and no gluten. Some cooks add Maldive fish flakes, which makes it unsuitable for vegetarians.

How long does brinjal curry keep?

Up to 2 days in a covered container in the fridge. Reheat gently; it is not suitable for freezing.

Brinjal (Eggplant) Curry

Enjoyed island-wide at any special occasion and even during simple home cooked meals, the Brinjal Curry (Wambatu in Sinhalese; ??????? ????) can be enjoyed as a pickle or relish as well. A flavour bomb that explodes in your mouth, you can taste a little bit of sweet, sour and Spice at the same time.

In this particular recipe we make it a bit more thicker by using a little Coconut Milk. You can also try it without. A vegetarian dish, the simplicity and balance of flavours makes it a winner at any occasion.

There are various versions of this humble dish while the flavours and methods change according to the region and family secrets.

Here’s a simple recipe for you to try out.

Ingredients

500 Grams Eggplant (cut in to thin strips of about 2 inches)
1 Teaspoon Turmeric Powder
1/2 Teaspoon Curry Powder (mild - optional)
1/2 Teaspoon Chili Powder
4 Small Red Onion (cut in to thin slices)
2 Cloves, Garlic (cut in to thin slices)
4 Medium Curry Leaves
1/2 Teaspoon Vinegar
1 Teaspoon Sugar
1/2 Teaspoon Salt (or to taste)
1/3 Cup Coconut Milk (thick)
2 Medium Green chillies (thinly sliced)
Oil (to fry the eggplant)

Method

Add the Eggplant pieces and Turmeric in a large mixing bowl and mix well together and set aside.
Heat oil in a large frying pot or pan and when oil is hot enough start to fry the eggplant until it turns a golden light brown (normally for about 8-10 minutes each batch but make sure to watch them and not let it burn).
Once the eggplant is fried, take the pieces out of the frying pot and place them in a paper towel based tray to absorb the excess oil.
In a another sauce pan add the Curry Powder, Chili Powder, onion, garlic, vinegar, salt, sugar, curry leaves, green chilli and Coconut Milk together and mix well for about 2 minutes. Add the fried eggplant.
Cook for about 10 minutes on low heat.