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Travel from your kitchen: Sri Lankan eggplant moju

When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.


Chef Radhika Khandelwal, Fig and Maple Delhi and Ivy and Bean Delhi restaurants, India

I am a chef and owner of two restaurants, working crazy hours through the year. My sanctum is travel, and my last holiday for a short breather was to Sri Lanka where I had eggplant moju, a tangy and spicy classic Sri Lankan dish, for the first time.

Travel, people and experiences inspire my cooking. The eggplant moju is a memory of my last holiday before the lockdown. It’s my reminder that sanity and peace mean different things for different people.


  • ½ lb (approx. 230g) eggplants, cut into small strips
  • 1 large red onion, sliced thickly
  • 10 green hot peppers, split lengthwise
  • 3 cloves garlic, crushed
  • 1 (1-inch) piece ginger, chopped
  • 2 tablespoons fish sauce
  • 10 curry leaves
  • 2 tablespoons fresh cilantro, chopped
  • 1½ tablespoons mustard seeds
  • 1 tablespoon turmeric powder
  • 3 tablespoons white vinegar
  • 3 teaspoons sugar
  • Vegetable oil (for frying)
  • Salt


  1. In a large skillet, heat a large amount of oil over medium heat.
  2. When the oil is ready, fry the eggplant strips until lightly brown on both sides.
  3. Using a skimmer, remove eggplants from the oil, and place on paper towels.
  4. In the same oil, fry the onions and green hot peppers for 10 minutes over medium heat.
  5. With the skimmer, remove the onions and green hot peppers from the oil, and place on paper towels.
  6. Using a blender or mortar and pestle, crush the ginger and garlic to make a paste.
  7. Add the mustard seeds to this paste, and pound until the mustard seeds are crushed.
  8. Add the coriander, sugar, turmeric, salt and vinegar, and stir the mixture until the sugar is dissolved.
  9. Heat two tablespoons of oil in a large skillet over medium heat, and add the fried vegetables, fish sauce and the paste.
  10. Mix well, and sauté for 2 minutes, stirring gently.

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