Vinegar-Infused Brinjal Pickle with Mustard Seeds

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A quick and tangy Goan-style eggplant pickle made without deep frying, using a blend of vinegar, mustard seeds, and spices. This Indian-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs eggplants, white vinegar, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 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.

Ingredients

• 2 medium, cut into 1/2-inch cubes eggplants
• 1/4 cup white vinegar
• 1/4 cup water
• 2 tbsp mustard seeds
• 1 tbsp fenugreek seeds
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 2 tbsp mustard seeds and 1 tbsp fenugreek seeds; cook until seeds pop, about 2 minutes.
2. Step 2: Add 2 medium cut eggplants (1/2-inch cubes) and cook for 5 minutes, stirring occasionally, until slightly softened.
3. Step 3: Stir in 1/4 cup white vinegar, 1/4 cup water, 1 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
4. Step 4: Simmer uncovered for 15 minutes, stirring occasionally, until eggplants are tender and sauce thickens.
5. Step 5: Remove from heat and let cool. Store in a jar for at least 24 hours before serving.