Eggplant Moju Pickle with Tamarind and Mustard Seeds

By AislePrompt Test Kitchen · 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 (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

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.

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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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