Wambatu Moju (Eggplant Pickle)

Instructions

1. 1

   Heat 2 tablespoons (30 milliliters) of oil in a large heavy-bottomed pan over medium-high heat and fry the eggplant cubes in batches for 5-7 minutes until they turn light golden and begin to soften, then remove and set aside on paper towels.

2. 2

   Heat the remaining 1 tablespoon (15 milliliters) of oil in the same pan over medium heat, add mustard seeds and fenugreek seeds, and allow them to crackle for 30 seconds until fragrant and they begin to pop.

3. 3

   Add curry leaves, dried red chilies, garlic, and ginger to the pan and sauté for 1-2 minutes until the raw smell disappears and the mixture becomes aromatic.

4. 4

   Sprinkle turmeric powder over the spice mixture and stir constantly for 20 seconds to toast it lightly and prevent burning.

5. 5

   Return the fried eggplant to the pan along with the green chilies and black peppercorns, stirring gently to coat everything evenly with the oil and spices.

6. 6

   In a small bowl, dissolve the jaggery in vinegar by stirring well, then pour this mixture into the pan and stir carefully to combine.

7. 7

   Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the vinegar has reduced slightly and the eggplant is completely tender and translucent, absorbing the flavors.

8. 8

   Add salt to taste while the pickle is still warm, then remove from heat and allow it to cool completely to room temperature.

9. 9

   Transfer the cooled moju to a clean glass jar with a tight-fitting lid and store in the refrigerator for up to 2 weeks, or at room temperature in an airtight container for 3-5 days.