Eggplant Moju Pickle with Tamarind and Mustard Seeds

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy and spicy Sri Lankan-style eggplant pickle, balanced with tamarind and mustard seeds for a lively condiment. This Sri Lankan-inspired vegetarian recipe, ready in about 35 minutes, pairs eggplant, mustard seeds, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Sri Lankan cuisine 140 cal/serving

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Ingredients

1 large (about 1 lb), cut into 1-inch cubes eggplant
1 tbsp mustard seeds
2 tbsp tamarind paste
1 tbsp brown sugar
1 tsp red chili flakes
1 tsp salt
1/4 cup white vinegar
3 tbsp vegetable oil
1/2 cup water
1/4 cup sliced shallots

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a frying pan over medium heat. Add 1 tbsp mustard seeds and cook until they pop, about 30 seconds.
Step 2: Add 1 lb cubed eggplant to the pan and sauté for 8-10 minutes until the pieces are tender and slightly golden on the edges.
Step 3: Stir in 1/4 cup sliced shallots, 2 tbsp tamarind paste, 1 tbsp brown sugar, 1 tsp red chili flakes, 1 tsp salt, and 1/4 cup white vinegar. Cook for 3 minutes until the mixture bubbles and thickens slightly.
Step 4: Pour in 1/2 cup water, reduce heat to low, and simmer for 10 minutes until the liquid reduces to a syrupy consistency and the eggplant absorbs the tangy flavors.