Batu Moju is more like a sweet and savoury pickle that gives unforgettable taste to any rice dish as it balance all other accompanied curry’s.
Ingredients
400g of Deep fried Aubergine (cut into small strips lengthwise and deep fried)
1-2 tbsp of Coconut vinegar (secret ingredien)
1-2 tsp of chilli powder
20g of green chilli split in half
10-20 Shallots split in half ( you can increase the amount according to your needs)
1 tsp of sugar
1 tsp of grinded mustard
1 tsp of salt
1 tsp of black pepper
1 tsp of tamarind paste
Handfull of Fried Cashews optional
For non veg options you can add any of Maldive fish/small fried shrimp/fried sprats according to your taste
Method
First prepare aubergines by deep frying and drain the oil.
Take a claypot (do not use aluminium/steel pots when cooking this recipe as aluminium will react with the vinegar and this meal will become poisonous to eat.)
Put all the ingredients (vinegar,chilli powder, sugar, mustard, salt, black pepper) into the clay pot and bring it into the boil. When it boils once put in the prepared aubergine, shallots, split green chilli, tamarind paste mix well and take off the heat. It shouldn't cook for more than a minute as I like the shallots and chilli to have a little crunch in them. Finally add the cashews, fried maldive fish/fried shrimp or sprats and mix well. You can serve this immediately with the accompanied rice and curry. Best taste when all the juices absorb into the moju. For this prepare at least a day in advance before the actual event or meal. You can easily keep this in the fridge for 7 days and freeze for longer.
Comments