Eggplant Moju Pickle with Tamarind and Mustard Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tangy and spicy Sri Lankan-style eggplant pickle, balanced with tamarind and mustard seeds for a lively condiment. This sri lankan-inspired vegetarian ready in about 35 minutes pairs mustard seeds, tamarind paste, brown sugar 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Frequently asked questions

How long does Eggplant Moju Pickle with Tamarind and Mustard Seeds take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Eggplant Moju Pickle with Tamarind and Mustard Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mustard seeds from drying out.

Can I substitute ingredients in Eggplant Moju Pickle with Tamarind and Mustard Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant Moju Pickle with Tamarind and Mustard Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant Moju Pickle with Tamarind and Mustard Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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