Brinjal Moju

Cut the eggplant into 2 cm cubes, discarding the stem. Toss with 1 tsp salt and set aside for 10 minutes to draw out excess moisture.

Slice the shallots into thin rings. Mince the garlic cloves and ginger slices finely. Deseed and cut the green bell peppers into 2 cm pieces.

Pat the eggplant cubes dry with paper towels to remove excess liquid before frying.

Heat the oil in a large, heavy-bottomed pan or wok over medium-high heat. Once shimmering, add the eggplant cubes in batches and fry until golden brown on all sides, approximately 8-10 minutes total.

Remove the fried eggplant with a slotted spoon and drain on paper towels, retaining about 2-3 tablespoons of oil in the pan.

In the same pan, add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Add the shallot rings and green bell pepper pieces, stirring frequently until the shallots are soft and translucent, approximately 3-4 minutes.

Sprinkle the turmeric and ground mustard seed over the vegetables, stirring well to combine and release their aromas, about 1 minute.

Return the fried eggplant to the pan and toss gently to coat with the spice mixture.

Pour the vinegar and add the sugar, stirring gently until well combined. Allow the mixture to simmer for 2-3 minutes, letting the flavors meld.

Taste and adjust seasoning with additional salt if needed. Transfer to a serving dish and serve warm or at room temperature.