Batu Moju | Wambatu Moju ~ Sri Lankan Brinjal Relish



After the Kukul Mas Curry, the next recipe I chose to try under the “Sinhalese Cuisine” theme in the Blogging Marathon #84 was this delicious brinjal relish called Batu Moju or Wambatu Moju. I was first informed about this dish by a Sri Lankan friend, Rizna on the JorenQ FB group. From then on, I had noted it down. I am not a fan of brinjal at all, but the spicy mishmash looked like a nice side dish. She had mentioned in her post that it goes really well with a dish of rice and curry.


As usual, I set my Google search on these lines. I was bombarded with so many ways of cooking it as well! It is said that the dish is of Portugese origin, as Sri Lanka was once-upon-a-time a Portugese colony around the sixteenth century! Not much has been written about the dish as such, but one thing is for sure – it is truly delicious!




The dish involves deep frying the brinjals and then adding it to the spicy sauce that is prepared. Most of the recipes do not seem to have the use of coconut milk, however a little digging did tell me that it is an essential part of the moju, otherwise the absence of it would make it “batu achaaru” or brinjal pickle. Understandable!


Mixing and matching many recipes, I came up with my version. I was really not sure how good it would turn out to be. To my surprise, it tasted awesome! I served it as a side to biriyani and what little I made was completely wiped off. I really wished I had made a larger portion and stocked it in my fridge! This relish can be stored in sterilized glass bottles and the more it sits, the better it would taste! The first taste tester did have a strong mustard taste, but as it sat, it just got neutralized and then it became lip-smacking. Whether you like brinjal or not, this is definitely a must-try for a rice-curry meal… Off to the recipe…





5 from 2 votes

Batu Moju | Wambatu Moju ~ Sri Lankan Brinjal Relish

Course Dips
Cuisine Sri Lankan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 -4
Author Rafeeda


  • 250 gm brinjal
  • 1 1/2 tsp turmeric powder divided
  • Salt to taste
  • 1/2 tsp mustard seeds
  • 1/4 cup vinegar
  • 2 tbsp coconut oil
  • 1 tsp ginger garlic paste
  • 1/2 cup pearl onions/ shallots roughly chopped
  • 2 sprigs curry leaves
  • 5-6 green chillies slit
  • 1 small tomato choppped
  • 1 tsp red chilli powder
  • 1/4 cup coconut milk


  • Wash the brinjals, cut them into strips. Toss up with 1/2 tsp turmeric powder and some salt. Set aside.
  • Dry roast the mustard for a couple of minutes on very low flame. Crush them on a mortar and pestle. Pour the vinegar and let it soak.
  • Heat oil in a saucepan. Add in the brinjal and cook till it gets fried and is cooked completely. Drain it into a plate.
  • In the same oil, add the ginger garlic paste and saute till a nice aroma comes.
  • Add in the onions, curry leaves, green chililes and tomato. Add salt and cook till the mixture gets nicely mashed up.
  • Add in the remaining turmeric powder and red chilli powder and saute till oil floats on top.
  • Add the mustard soaked vinegar and the coconut milk and mix well. Bring the mixture to a boil.
  • Add the fried brinjals and cook till the mixture is dried up and coats all over. Adjust seasoning.
  • Allow to cool completely and store in an air tight container till use. As it sits, it gets really flavorful.


Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#84


Join the Conversation

  1. Oh now reading your post makes me want to try this very soon..I love having a dish that can be served with biryanis..this sounds perfect and if you say this stays for long, it is even better. It is really fantastic that you really took so many efforts in bringing in such classic dishes. I searched and got all from the first search link..:)

    1. Rafeeda AR Author says:

      You must really try this… it is so flavorful and goes so well with biriyani, even a meal of rice and curry! Thank you so much Valli… 🙂

  2. Have never had a relish like this…looks very inviting and appetizing!

    1. Rafeeda AR Author says:

      Thank you so much Angie…

  3. I am salivating reading the preparation of the dish. Must try it next time I make veg pulao or biryani.

    1. Rafeeda AR Author says:

      Thank you so much Usha…

  4. I can eat everything eggplant. Looks so hearty that dish.

    1. Rafeeda AR Author says:

      Thank you so much Kankana…

  5. Drool worthy, looks so yummy. Love this eggplant relish.

    1. Rafeeda AR Author says:

      Thank you so much Suja…

  6. The ingredient list looks very impressive. I would love to make it for my husband but I rarely make eggplant that too with gloves on as I am allergic to it.

    1. Rafeeda AR Author says:

      Thank you so much Harini…

  7. Oh god this looks is so tempting and m literally drooling over it. Wish if I can have it now. I love brinjal and always want to try recipes with this. I loved this one.

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  8. coconut and brinjal perfect pair.. This looks so tempting Rafee

  9. Am sure this batu moju will definitely makes an excellent side dish to serve with pulaos or briyanis. Have tried this dish long back, still your clicks are tempting me to make some soon.

  10. If you don’t know already, let me tell you that I’m a BIG fan of eggplant. This Sri Lankan recipe looks absolutely delicious and I’m definitely going to be making this real soon.

  11. 5 stars
    This is such an amazing relish and I am literally drooling at your pictures. Love the ingredients list and can’t wait to try it for my brinjal loving family. Luckily summer is not far away and I will be making loads of it when I have my home grown eggplants appearing 🙂

  12. Its always a struggle to make my family love brinjal. This looks good and i am gonna try it to see my herd accepts it or not.. I love brinjal and that looks so awesome.

    1. Rafeeda AR Author says:

      I think you will end up eating that whole batch yourself then without sharing! Hehe… Thanks a lot Anupa…

  13. Sapana Behl says:

    5 stars
    I once made Srilankan brinjal pickle and totally loved it This relish sounds too tempting too.

    1. Rafeeda AR Author says:

      Thank you so much Sapana…

  14. The Brinjal Masala looks so appetising Rafee..Beautiful pics too! Loved reading your details about the dish.

    1. Rafeeda AR Author says:

      Thank you so much Suja…

  15. no takers for brinjals but I add to sambar for it is so essential for it. 🙂 Your pics are actually making me want to give this a try! The recipe is also so simple.. one quick question, which variety of brinjal did you use?

    1. Rafeeda AR Author says:

      I have used the normal long brinjal for this, in most of the videos, they use the smaller ones, so it’s upto you… This one is really lipsmacking, you won’t even hate the brinjal for tasting so good… hehe… 🙂

  16. I am seriously drooling over this relish but being allergic to brinjals feel bad that I cant have these. They were my favorite….what a lovely recipe.

  17. Wow!! Looking so delicious and inviting!

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