Brinjal Moju

Brinjal Moju is a Sri Lankan eggplant curry I had when I visited Kalutara, Sri Lanka (brinjal is eggplant). This is a variation of a recipe I found after coming home and is probably significantly less spicy than it would be if it were made authentically. 🥵



Prep time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

  • 2 whole large eggplants cut into small strips
  • 1 whole large onion
  • 3-4 whole dried chili peppers (thai chili peppers work well)
  • 1 whole bell pepper (optional)
  • 3 clove minced garlic
  • 1 piece ginger ~1 inch, chopped
  • curry powder to taste
  • 2 tbsp fresh cilantro
  • 1 1/2 tbsp mustard seeds
  • 1 tbsp turmeric
  • 2 tsp tamarind paste
  • 3 tbsp sugar
  • 4 whole cardamom pods
  • 2 whole cinnamon sticks
  • 2/3 cup water
  • oil for frying


  1. In a large skillet, heat a large amount of oil on medium heat
  2. Fry the eggplant until lightly brown on both sides.
  3. While the eggplant is frying, mix tamarind paste with water.
  4. When done, remove eggplant and place on paper towels.
  5. In the same oil, fry the onions & bell peppers until soft.
  6. Pour a small amount of oil in a pan or wok and heat.
  7. Add garlic, ginger, chilies and fry until fragrant.
  8. Add tamarind mixture & all spices and heat until boiling.
  9. Reduce to simmer & add eggplant, onions & bell pepper.
  10. The sauce should reduce somewhat to coat veggies. Serve over rice or whatever you like!
Recipe Categories: Mains
Meal Types: Dinner
Cuisines: Asian, Sri Lankan