Today I am going to teach you how to make "Eggplant Moju" (brinjal moju)
Ingredients:
500g of eggplant
250g of red onion
100g of raw chilies
100g of rice flies
A pinch of curry
Garlic Big 3-4
A small piece of ginger
Vinegar 3 tbsp
Mustard powder 2 tbsp
Turmeric powder 1 tbsp
Chili powder 1 tbsp
2 tablespoons of sugar
Salt powder 1 tbsp
Coconut oil (just enough to fry)
How to make:
First, wash the eggplant, cut it into small strips about 2 inches long and about half an inch deep, and set aside in the yellow water.
Then wash and clean the red onion.
If the rice flies, break off the heads and let the water escape.
Peel a squash, grate it and squeeze the juice. As the pods are close together.
Finely chop the garlic and ginger and make a paste.
Now squeeze some water on the eggplant and deep fry it in oil until golden brown. After frying, remove the oil from the eggplant and place it on a tissue paper.
Fry the red onion in a little deep oil for about a minute and place it on a tissue paper to remove the oil.
Also, deep-fry the raw chilies in deep fat for about 45 seconds and place them on a tissue paper to remove the oil.
Peel a squash, grate it and squeeze the juice.
Finally, deep fry the sprats in oil and place on a tissue paper to remove the oil.
Now put a small (non-aluminum) pot on the stove and heat the vinegar in it. Add the ginger garlic paste, mustard powder, chili powder, sugar and salt powder and cook well.
Now add the pre-fried eggplant, red onion, green chilies, curry leaves and rice husks to the mixture, stir in the vinegar and cook for about 30 seconds.
After twinning, it can be stored in an airtight glass bottle for up to 3 weeks.
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