This recipe takes inspiration from Sri Lankan wambatu moju, creatively adapting the classic aubergine pickle into a weeknight curry with black eye beans.
The curry combines vibrant flavors from the pickling spices along with the nuttiness of black eye beans and the sweetness of tomatoes, making it truly irresistible.
Frying the aubergine gives it a beautifully crispy texture, which complements the rich, savory sauce created from tomatoes, mustard seeds, and spices.
Serve this delightful dish with flatbreads or rice, and don't forget a dollop of yogurt for a creamy finish on this hearty meal.
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