Fried Plantain, Eggplant, and Cashews with a Cayenne-Vinegar Sauce

Name: Fried Plantain, Eggplant, and Cashews with a Cayenne-Vinegar Sauce (Batu Moju)
Cuisine: Sri Lanka
Ingredients: ½ cup malt or cider vinegar; ½ cup malt or cider vinegar; 2 teaspoons black or yellow mustard seeds, ground; 2 teaspoons white granulated sugar; 1 very firm medium-size plantain; Canola oil for deep-frying; ½ cup raw cashew nuts; 1 small eggplant, stem removed, cut into 1-inch cubes; 1 teaspoon Garlic Paste; ½ teaspoon coarsely cracked black peppercorns; 1 teaspoon coarse kosher or sea salt; 1 teaspoon Ginger Paste; 1 teaspoon cayenne (ground red pepper); 1 teaspoon coarse kosher or sea salt; 2 teaspoons black or yellow mustard seeds, ground; 1 teaspoon cayenne (ground red pepper)

Batu Moju

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A Sri Lankan pickle, this is not only delicious with the cashew nut curry, but it also perks up plain white rice and the more exciting, pearl-like rice steeped in coconut milk called Muttu sambha.

Ingredients

Canola oil for deep-frying
1 very firm medium-size plantain
1 small eggplant, stem removed, cut into 1-inch cubes
½<

Asia
Sri Lanka
Vegan
Gluten-free

Method

Line a plate or a cookie sheet with three or four sheets of paper towels.
Pour oil to a depth of 2 to 3 inches into a wok, Dutch oven, or medium-size saucepan. Heat the oil over medium heat until a candy or deep-fry thermometer inserted into the oil (without touching the pan’s bottom) registers 375° to 400°F. (An alternative way to see if the oil is at the right t