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@rawrhunts3:

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Tuesday 17 February 2026 16:01:08 GMT
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dennis.morgan.jr
Dennis Morgan jr :
beautiful
2026-02-17 16:57:34
1
ukblue39
country rebel guy :
😉😉😉
2026-02-19 23:18:34
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Other Videos

#foryoupage #fyp #viralvideo #frases
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Sri Lankan Wambatu Moju (Brinjal Moju / Eggplant Moju) Wambatu Moju is a Sri Lankan eggplant dish of fried brinjal, shallots, green chillies, and dried anchovies in a sweet, tangy mustard-vinegar sauce with jaggery, dates, and spices. A flavourful pickle-style side that pairs well with rice and tastes even better the next day. Ingredients For Frying • 500g brinjal (eggplant), cut into thin strips • 12 pearl onions (Asian shallots), peeled (you can add more or less to your preference) • 6–8 green chillies • 10–15 dried anchovies • Oil for deep frying For the Moju Sauce • 1 tbsp oil • ½ onion, sliced • 4 garlic cloves, sliced • 2–3 sprigs curry leaves • 1 small piece of rampe (pandan leaf) • 2–3 cardamom pods • 1 small cinnamon stick • ½ tsp turmeric powder • 1 tsp chilli powder • 1 -2 tsp chilli flakes • Salt, to taste • 2 tbsp vinegar • 2 tbsp tomato ketchup • 1 tbsp mustard powder • 2 tbsp grated jaggery • 5–6 dates, chopped Method 1. Cut the brinjal into thin strips, making sure they are not too thick or too thin. Deep fry until lightly golden brown. Do not over-fry until dark brown. Remove and drain on kitchen paper. 2. Fry the pearl onions (Asian shallots) for about 30 seconds until lightly softened. Remove and set aside. 3. Fry the green chillies for about 10 seconds. Remove and set aside. 4. Fry the dried anchovies until golden and crispy. Remove and set aside. 5. Heat 1 tablespoon of oil in a clay pot. Add the sliced onion, garlic, sliced curry leaves, rampe, cardamom, and cinnamon stick. Sauté until fragrant and the onion softens. 6. Add the turmeric powder, chilli powder, chilli flakes, and salt. Stir well for a few seconds. 7. Add the vinegar, tomato ketchup, mustard powder, grated jaggery, and chopped dates. Mix well and cook over a low heat until it thickens into a glossy sauce. 8. Add the fried brinjal, pearl onions, green chillies, and dried anchovies. Gently toss until everything is evenly coated with the sauce. 9. Remove from the heat. For the best flavour, let it rest for a few hours or overnight before serving. #wambatumoju #srilankanfood #srilanka #cooking #ennakathrika
Sri Lankan Wambatu Moju (Brinjal Moju / Eggplant Moju) Wambatu Moju is a Sri Lankan eggplant dish of fried brinjal, shallots, green chillies, and dried anchovies in a sweet, tangy mustard-vinegar sauce with jaggery, dates, and spices. A flavourful pickle-style side that pairs well with rice and tastes even better the next day. Ingredients For Frying • 500g brinjal (eggplant), cut into thin strips • 12 pearl onions (Asian shallots), peeled (you can add more or less to your preference) • 6–8 green chillies • 10–15 dried anchovies • Oil for deep frying For the Moju Sauce • 1 tbsp oil • ½ onion, sliced • 4 garlic cloves, sliced • 2–3 sprigs curry leaves • 1 small piece of rampe (pandan leaf) • 2–3 cardamom pods • 1 small cinnamon stick • ½ tsp turmeric powder • 1 tsp chilli powder • 1 -2 tsp chilli flakes • Salt, to taste • 2 tbsp vinegar • 2 tbsp tomato ketchup • 1 tbsp mustard powder • 2 tbsp grated jaggery • 5–6 dates, chopped Method 1. Cut the brinjal into thin strips, making sure they are not too thick or too thin. Deep fry until lightly golden brown. Do not over-fry until dark brown. Remove and drain on kitchen paper. 2. Fry the pearl onions (Asian shallots) for about 30 seconds until lightly softened. Remove and set aside. 3. Fry the green chillies for about 10 seconds. Remove and set aside. 4. Fry the dried anchovies until golden and crispy. Remove and set aside. 5. Heat 1 tablespoon of oil in a clay pot. Add the sliced onion, garlic, sliced curry leaves, rampe, cardamom, and cinnamon stick. Sauté until fragrant and the onion softens. 6. Add the turmeric powder, chilli powder, chilli flakes, and salt. Stir well for a few seconds. 7. Add the vinegar, tomato ketchup, mustard powder, grated jaggery, and chopped dates. Mix well and cook over a low heat until it thickens into a glossy sauce. 8. Add the fried brinjal, pearl onions, green chillies, and dried anchovies. Gently toss until everything is evenly coated with the sauce. 9. Remove from the heat. For the best flavour, let it rest for a few hours or overnight before serving. #wambatumoju #srilankanfood #srilanka #cooking #ennakathrika

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