👨‍🍳 Instructions

1. 1

   Cut the eggplants into thin half-moons (about 2mm thick). Toss with turmeric powder and set aside.

   💡 Tip: Cutting the eggplant thinly ensures they crisp up nicely without absorbing too much oil.
2. 2

   Heat oil in a pan for deep frying. Fry the eggplant slices in small batches until golden brown and crispy. Remove and drain on paper towels.

   💡 Tip: Do not overcrowd the pan, as this will lower the oil temperature and make the eggplant greasy.
3. 3

   In the same pan (or a clean one), add a little fresh oil if needed. Sauté the sliced red onions until caramelized. Add the diced garlic, ginger, curry leaves, and sliced green chilies. Sauté for another minute until fragrant.

   💡 Tip: Caramelizing the onions brings out their natural sweetness.
4. 4

   Add the white vinegar, sugar, mustard seeds, salt, and black pepper to the pan. Stir well until the sugar dissolves and the mixture thickens slightly.

   💡 Tip: Taste and adjust the seasoning to achieve a balance of sweet, sour, and spicy.
5. 5

   Add the fried eggplant slices back into the pan with the sauce. Gently toss to coat each piece evenly. Cook for another 5-10 minutes until the eggplant is tender and the sauce is sticky.

   💡 Tip: Be careful not to overcook the eggplant, as it can become mushy.
6. 6

   Let the moju cool to room temperature before serving. It can be stored in an airtight container in the refrigerator for up to a week.

   💡 Tip: Eggplant Moju is often best served at room temperature or slightly chilled.