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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":511,"pronunciation":541,"substitutions":542,"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":565,"diet":567,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":590,"updatedAt":590,"authorSlug":591,"summary":592,"localeSlug":555,"alternates":593},[394,397,400,403,406],{"answer":395,"question":396},"Deep-frying is what makes moju work: it drives out the water and collapses the spongy flesh into something dense that holds up in vinegar. You can roast the strips at 220°C with a few tablespoons of oil instead and the result is decent, but it is drier, chewier and does not keep as well. Much of the frying oil drains back out on the rack.","Do I have to deep-fry the eggplant?",{"answer":398,"question":399},"Two usual causes: the strips went in wet, or the oil was not hot enough. Salting the eggplant with turmeric and blotting it dry removes surface moisture, and oil at a steady medium-high seals the outside quickly instead of letting it drink. Frying in small batches keeps the temperature from crashing.","Why did my eggplant soak up so much oil?",{"answer":401,"question":402},"About two weeks in a sealed jar in the fridge, and it improves for the first three days as the mustard softens and the eggplant absorbs the pickle. The vinegar and sugar do the preserving, so a batch made with the full quantity of both is stable; if you cut the vinegar back, treat it as a three-day dish.","How long does wambatu moju keep?",{"answer":404,"question":405},"As a pickle. It is served in small spoonfuls at the edge of a rice and curry plate to cut through richer curries, not eaten as a vegetable portion. That is why it is seasoned so much more aggressively than a normal side dish would be.","Is moju eaten as a side dish or a pickle?",{"answer":407,"question":408},"Long, slim varieties — Japanese, Chinese or Indian eggplant — are ideal because they have fewer seeds and firmer flesh. A large globe eggplant works if you cut it into even fingers and discard the very seedy core, which turns bitter and falls apart during frying.","What kind of eggplant should I use?",[410,411,412,413,414,415],"Cut the eggplant into fingers roughly 6 cm long and 1.5 cm thick; thinner strips fry to leather, thicker ones stay spongy inside.","Salt the cut eggplant with turmeric for 20 minutes and blot it dry — wet eggplant drops the oil temperature and drinks far more of it.","Keep the oil at a steady medium-high and fry in batches. Crowding the pan steams the strips instead of browning them.","Grind the mustard seed with the vinegar into a rough paste and let it stand ten minutes; that rest takes the raw bitterness out of the mustard.","Taste the pickle liquid before the eggplant goes in. It should be too sour and too sweet on its own, since the eggplant will soak up and blunt both.","Use a clean, dry jar and make sure the moju is fully cooled before sealing, or condensation will shorten its life.","🍆","Wambatu moju is Sri Lanka's sweet-sour eggplant pickle, and it behaves more like a condiment than a vegetable dish. Eggplant is cut into fingers, salted with turmeric and deep-fried until the strips shrink, darken and turn silky, then folded through a hot mustard-and-vinegar pickle sweetened with dark jaggery. Fried onion, slit green chiles and whole spices go in with it. What comes out is glossy, almost sticky, sharply sour at the front and sweet at the back, with the mustard prickling underneath. A spoonful of it beside rice and curry does the same job a pickle does anywhere: it resets your mouth between richer things.","Moju sits in a corner of Sri Lankan cooking shaped by two outside forces at once. Sweet-sour vegetable pickling with mustard and vinegar is not a South Asian habit; it arrived with the Portuguese and Dutch, and moju is a close relative of the acar and achar pickles found across the old maritime trade routes, from Goa to Malacca to the Cape. The jaggery, curry leaves and green chile are Sri Lankan, the vinegar-and-mustard framework is European, and the result belongs to neither kitchen alone. It is one of the dishes Burgher and Sinhalese households both claim without much argument.\n\nBecause vinegar and sugar preserve, moju was practical long before it was a delicacy. It keeps for weeks without refrigeration, which made it a natural component of travelling food and of celebration meals cooked far ahead of time. It is a standard element of a lamprais parcel, it turns up at weddings and almsgivings, and it is the pickle Sri Lankans abroad make when they want their rice plate to taste like home without cooking six curries.\n\nThe frying is the step people try to skip and should not. Salting the eggplant with turmeric draws out water and stains the flesh yellow; deep-frying then drives off the rest of that moisture and collapses the spongy interior into something dense and creamy. Baked or shallow-fried eggplant stays watery, and watery eggplant dilutes the pickle until it tastes thin and separates in the jar. Sri Lankan cooks accept the oil for exactly this reason, and much of it drains back out on the rack. Give the strips their full time in the pan and the moju will hold together and improve for days.","Cool completely, then store in a clean sealed jar in the fridge for up to 2 weeks; the flavour peaks around day three, when the mustard has mellowed and the eggplant has fully absorbed the pickle. Always lift portions out with a dry spoon. It will sit out at room temperature for a day or two if the vinegar level is generous, which is how it travels in Sri Lanka, but the fridge is safer. Do not freeze — the eggplant turns to mush on thawing.",[421,422,423,424],"Turmeric-salting and a proper deep-fry, so the eggplant is dense and creamy rather than waterlogged.","Mustard ground into the vinegar first, the way Sri Lankan cooks do it, instead of dropping in mustard powder at the end.","Balanced to be aggressively sour and sweet, because moju is a condiment eaten in spoonfuls, not a side vegetable.","Keeps for two weeks and tastes better on day three — a make-ahead dish that genuinely improves.",[426,427,428,429],"Deep frying pan or wok","Slotted spoon and a rack or paper-lined tray","Mortar and pestle","Clean glass jar",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},13,18,5,10,420,3,190,[439],"A rice and curry plate — especially alongside dhal and a coconut sambol — or packed into a lamprais parcel where its sourness cuts the meat curry.",[441,444,447],{"name":442,"description":443},"Mixed vegetable moju","Add fried potato batons, carrot sticks and whole small shallots to the same pickle. A standard buffet version that stretches further.",{"name":445,"description":446},"Dry moju","Reduce the pickle liquid almost completely so the eggplant is coated rather than swimming. Better for packing into a lamprais parcel or a lunch box.",{"name":448,"description":449},"Extra-hot moju","Slit the green chiles lengthways instead of leaving them whole and add a teaspoon of chile flakes with the mustard. The sweetness carries a surprising amount of heat.",[451,457,462,465,469,474,478,483,487,491,494,497,501,504,507],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"eggplant","long eggplants, cut into fingers 6 cm by 1.5 cm","g","For frying",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"turmeric","ground turmeric","tsp",{"qty":463,"name":464,"unit":461,"group":456},1.5,"fine salt",{"qty":466,"name":467,"unit":468,"group":456},500,"neutral oil, for deep-frying","ml",{"qty":470,"ref":471,"name":472,"unit":473,"group":456},2,"onion","red onions, in thick wedges","piece",{"qty":475,"ref":476,"name":477,"unit":473,"group":456},6,"green-chili","small green chiles, left whole with a slit",{"qty":470,"ref":479,"name":480,"unit":481,"group":482},"mustard-seed","yellow mustard seeds","tbsp","For the pickle",{"qty":484,"ref":485,"name":486,"unit":468,"group":482},100,"vinegar","white vinegar",{"qty":433,"ref":488,"name":489,"unit":490,"group":482},"garlic","garlic, sliced","clove",{"qty":458,"ref":492,"name":493,"unit":481,"group":482},"ginger","ginger, finely julienned",{"qty":436,"ref":495,"name":496,"unit":481,"group":482},"brown-sugar","kithul jaggery or dark brown sugar, grated",{"qty":498,"ref":499,"name":500,"unit":473,"group":482},15,"curry-leaves","curry leaves",{"qty":458,"ref":502,"name":503,"unit":473,"group":482},"cinnamon","Ceylon cinnamon quill, 4 cm",{"qty":458,"ref":505,"name":506,"unit":461,"group":482,"optional":8},"chili-flakes","dried chile flakes",{"qty":508,"name":509,"unit":510,"group":482},null,"salt","to taste",[512,517,521,526,529,534,537],{"tip":513,"text":514,"title":515,"timerSeconds":516},"Do not rinse the salt off — it is part of the seasoning, and rinsing puts the water straight back.","Toss the eggplant fingers with the turmeric and 1.5 teaspoons of salt in a colander and leave for 20 minutes. Beads of water will collect on the surface and the flesh will turn buttercup yellow. Blot every piece dry with a cloth or paper before it goes anywhere near oil.","Salt and stain the eggplant",1200,{"text":518,"title":519,"timerSeconds":520},"Pound the mustard seeds in a mortar until cracked, then work in half the vinegar to make a rough, loose paste. Leave it to stand for 10 minutes while you fry — the rest takes the harsh bitterness off freshly ground mustard.","Make the mustard paste",600,{"tip":522,"text":523,"title":524,"timerSeconds":525},"Crowding the pan drops the oil temperature and the eggplant will stew and drink oil instead of browning.","Heat the oil to medium-high, until a strip dropped in bubbles briskly straight away. Fry the eggplant in three or four batches for about 4 minutes each, until the fingers have shrunk by a third, the edges are deep golden brown and the flesh has gone from spongy to limp and silky. Drain on a rack.","Fry the eggplant",240,{"text":527,"title":528},"In the same oil, fry the onion wedges for 2 minutes until their edges brown but the layers still hold, then lift them out. Drop in the slit green chiles for 30 seconds, just until their skins blister and go pale, and remove. Pour off all but 3 tablespoons of the oil.","Fry the onion and chiles",{"tip":530,"text":531,"title":532,"timerSeconds":533},"Taste it now: it should be startlingly sour and sweet on its own. The eggplant will blunt both.","Return the pan to medium heat with the reserved oil and fry the garlic, ginger, curry leaves, cinnamon and chile flakes for 1 minute, until the curry leaves crackle and smell resinous. Stir in the mustard paste, the remaining vinegar and the jaggery, and simmer for 3 minutes until the sugar dissolves and the liquid turns syrupy.","Build the pickle",180,{"text":535,"title":536},"Turn the fried eggplant, onion and chiles into the pan and fold gently with a spatula until every piece is coated and glossy. Cook for 2 minutes more, then check the salt. Handle it lightly — the strips are fragile and you want fingers, not paste.","Fold everything together",{"text":538,"title":539,"timerSeconds":540},"Take the pan off the heat and leave the moju to cool completely, at least 2 hours, so the eggplant absorbs the pickle and the mustard mellows. Serve at room temperature, or jar it and give it a day — it is noticeably better on the second and third day.","Cool and let it settle",7200,"WUM-ba-too MOH-joo",[543,547,551],{"note":544,"swap":545,"original":546},"Kithul is the smoky, treacly sap sugar of the fishtail palm and gives moju its dark colour. Any dark unrefined sugar works; white sugar makes the pickle taste flat and one-dimensional.","Palm sugar, dark muscovado, or dark brown sugar","Kithul jaggery",{"note":548,"swap":549,"original":550},"Both work in a hurry. Freshly ground seed has a coarser, more fragrant bite that you notice most in the first week.","2 tsp English mustard powder or 1 tbsp smooth Dijon","Whole mustard seed ground with vinegar",{"note":552,"swap":553,"original":554},"Uses far less oil and is genuinely decent, but the texture is drier and chewier and the moju will not keep as long.","Toss the strips in 4 tbsp oil and roast at 220°C for 25 minutes, turning once","Deep-frying the eggplant","wambatu-moju","Wambatu Moju (Sri Lankan Pickled Eggplant)","Wambatu Moju","වම්බටු මෝජු","sri-lanka",8,25,30,120,"medium",[566],"side",[568,569,570,571],"vegetarian","vegan","gluten-free","dairy-free",[453,479,485,471],[574,577,579,581],{"alt":575,"src":576},"A bowl of glossy dark Sri Lankan wambatu moju, fried eggplant fingers pickled with onion wedges and whole green chiles","\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-1x1.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-4x3.jpg",[584,585,586,587,588,589],"wambatu moju","sri lankan eggplant pickle","brinjal moju","sweet sour eggplant","mustard vinegar pickle","sri lanka","2026-08-21","dishroute-kitchen","Eggplant fingers fried until collapsed, then pickled with ground mustard, vinegar, jaggery and green chile until glossy and jammy — sweet, sour and hot in the same bite.",{"en":594},"\u002Frecipe\u002Fwambatu-moju",{"items":596,"total":434,"page":458,"limit":864,"hasMore":865},[597,630,657,688,717,745,771,797,824,834],{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":559,"region":602,"baseServings":603,"prepMinutes":561,"cookMinutes":562,"restMinutes":604,"difficulty":564,"course":605,"diet":607,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":590,"updatedAt":590,"authorSlug":591},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",4,20,[606],"main",[608,570,571],"pescatarian",[610,611,499,488],"tuna","black-pepper",[613,616,618,620],{"alt":614,"src":615},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[623,624,625,626,627,628,629],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":559,"region":635,"baseServings":603,"prepMinutes":561,"cookMinutes":636,"restMinutes":562,"difficulty":564,"course":637,"diet":638,"mainIngredients":639,"images":641,"keywords":651,"publishedAt":590,"updatedAt":590,"authorSlug":591},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","Western and southern coast",95,[606],[570,571],[640,611,499,485],"pork-shoulder",[642,645,647,649],{"alt":643,"src":644},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[652,653,625,654,655,656,589],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking",{"slug":658,"title":659,"shortTitle":660,"nativeName":661,"countrySlug":559,"region":662,"baseServings":603,"prepMinutes":561,"cookMinutes":604,"difficulty":564,"course":663,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":590,"updatedAt":590,"authorSlug":591},"kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","Colombo and the West Coast",[664],"street-food",[],[667,668,669,670,499],"chicken","eggs","cabbage","leek",[672,675,677,679],{"alt":673,"src":674},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[682,683,684,685,686,687],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":559,"region":693,"baseServings":603,"prepMinutes":604,"cookMinutes":694,"difficulty":695,"course":696,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":590,"updatedAt":590,"authorSlug":591},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","Island-wide",45,"easy",[606],[570,571],[667,699,499,502],"coconut-milk",[701,704,706,708],{"alt":702,"src":703},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[711,712,713,714,715,716,589],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":559,"region":722,"baseServings":603,"prepMinutes":723,"cookMinutes":636,"difficulty":724,"course":725,"diet":726,"mainIngredients":727,"images":729,"keywords":739,"publishedAt":590,"updatedAt":590,"authorSlug":591},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","Colombo and the Burgher west coast",60,"hard",[606],[],[728,640,667,699],"basmati-rice",[730,733,735,737],{"alt":731,"src":732},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[718,740,741,742,743,744,589],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":559,"region":693,"baseServings":603,"prepMinutes":434,"cookMinutes":561,"difficulty":695,"course":750,"diet":751,"mainIngredients":753,"images":755,"keywords":765,"publishedAt":590,"updatedAt":590,"authorSlug":591},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",[606],[568,569,570,571,752],"nut-free",[754,699,499,459],"lentils",[756,759,761,763],{"alt":757,"src":758},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[766,767,768,714,769,770],"parippu","sri lankan dhal","red lentil curry","tempering","vegan curry",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":559,"baseServings":475,"prepMinutes":498,"cookMinutes":9,"difficulty":695,"course":776,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":590,"updatedAt":590,"authorSlug":591},"pol-sambol","Pol Sambol (Sri Lankan Coconut Chili Relish)","Pol Sambol","පොල් සම්බෝල",[566],[570,571,608],[779,505,471,780],"coconut","lime",[782,785,787,789],{"alt":783,"src":784},"A mound of brick-red Sri Lankan pol sambol made from scraped coconut, chile and red onion with a lime half beside it","\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-1x1.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpol-sambol\u002Fhero-4x3.jpg",[792,793,794,795,796,589],"pol sambol","coconut sambol","sri lankan relish","maldive fish","chile coconut condiment",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":559,"region":693,"baseServings":603,"prepMinutes":498,"cookMinutes":562,"restMinutes":435,"difficulty":564,"course":802,"diet":804,"mainIngredients":805,"images":807,"keywords":817,"publishedAt":590,"updatedAt":590,"authorSlug":591},"sri-lankan-hoppers","Sri Lankan Hoppers (Appa, Bowl-Shaped Coconut Pancakes)","Sri Lankan Hoppers","ආප්ප",[803],"breakfast",[568,570,571,752],[699,806,668],"yeast",[808,811,813,815],{"alt":809,"src":810},"Bowl-shaped Sri Lankan egg hopper with a lacy crisp golden rim and a soft set egg in the centre","\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-1x1.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fsri-lankan-hoppers\u002Fhero-4x3.jpg",[818,819,820,821,822,823],"hoppers","appa","egg hopper","sri lankan breakfast","fermented rice batter","coconut pancake",{"slug":555,"title":556,"shortTitle":557,"nativeName":558,"countrySlug":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"restMinutes":563,"difficulty":564,"course":825,"diet":826,"mainIngredients":827,"images":828,"keywords":833,"publishedAt":590,"updatedAt":590,"authorSlug":591},[566],[568,569,570,571],[453,479,485,471],[829,830,831,832],{"alt":575,"src":576},{"alt":575,"src":578},{"alt":575,"src":580},{"alt":575,"src":582},[584,585,586,587,588,589],{"slug":835,"title":836,"shortTitle":837,"nativeName":838,"countrySlug":559,"region":839,"baseServings":560,"prepMinutes":604,"cookMinutes":840,"restMinutes":563,"difficulty":695,"course":841,"diet":843,"mainIngredients":845,"images":848,"keywords":858,"publishedAt":590,"updatedAt":590,"authorSlug":591},"watalappan","Watalappan (Sri Lankan Coconut Jaggery Custard)","Watalappan","වටලප්පන්","Sri Lankan Malay and Moor communities",55,[842],"dessert",[568,570,571,844],"halal-friendly",[699,668,846,847],"cardamom","cashews",[849,852,854,856],{"alt":850,"src":851},"A dish of dark brown Sri Lankan watalappan coconut jaggery custard topped with toasted cashew halves, one portion scooped out","\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero.jpg",{"alt":850,"src":853},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-16x9.jpg",{"alt":850,"src":855},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-1x1.jpg",{"alt":850,"src":857},"\u002Fimages\u002Frecipes\u002Fwatalappan\u002Fhero-4x3.jpg",[835,859,860,861,862,863,589],"sri lankan dessert","coconut custard","kithul jaggery","steamed custard","eid dessert",24,false,1788563795936]