The way to avoid that was to give away mustard seeds to a Brahmin. It is essentially like a tomato chutney with lots of mustard seeds, vinegar and spices. They sang and chanted for wealth, health and well-being while washing. I don't know how to make the traditional Kasundi. [15] Green mango (kacchi kairi) is used to make chutneys, pickles, as well as different kind of curries, daal, besides aam kasundi. Eggplant Kasundi is made from eggplant, pepper, cumin, black sesame seed, mustard seed, curry leaves, lemon juice, tamarind paste, ghee, and chiles, simmered until thick. Cooking Instructions Heat some oil in pan and add the tomatoes that are finely chopped. It is uncooked. Put in a sealed jar and store in refrigerator; use up within two weeks. Try adding it to a pot full of fresh mussels or clams, with a dash of fish stock and a handful of raw couscous. [4], Gota kasundi is made with a large number of dry spices along with dried kul or dried mangoes that were powdered and stored. So, rather than making a tomato kasundi, I adapted the recipe to create an eggplant kasundi. The Taj: Spiced Lamb and Brinjal (Eggplant) Kasundi. On that day Goddess Parvati is worshipped as Nistarini (lit. pinch of salt. Kasundi. I also made the hero of this kasundi, Eggplant! You’d be hard pressed to have entered a cafe in Melbourne over the past year without seeing this word on the menu. This pickle needs a week for the flavour to develop; its astringency will mellow over time. 2 tablespoons finely grated fresh ginger. Mustard Kasundi The kasundi of eggplant adds a delicious touch to the spiced lamb patties, served with a dollop of raita. I used a little less vinegar and added some chilli and garam masala. My mother never made it. (Source: Zee Khana Khazana Official Channel) It’s the age of patents, Intellectual Property Rights and Geographical Indication Status, and the recent uproarious debate between Orissa and Bengal over the rosogolla made me sit up and think of a sterling product from the latter state, and a danger that stalks it. Published on November 9, 2018. After 3 hours or so on the spit it literally fell apart. The rest of the process was similar to regular kasundi, except in households where Brahmins made the kasundi the women of the household would make phool kasundi. 2 tablespoons black mustard seeds. Directions are given for longer storage but if you want to eat it fresh, the chutney should be stored in an airtight container in the refrigerator and consumed within two weeks. [11][12], The most popular variant of kasundi is the plain kasundi that is also knowa as Jhal Kasundi (fiery kasundi). Tomatoes are really cheap and growing like crazy! [1] In the past, the Bengali pickle-making season began in the month of Magh (January–February), which also is the mustard harvesting time. Modern kasundi available at stores are sometimes indetified as run-down, industrial versions of phool kasundi. [7][4] This was also regarded as a part of the rites of making kasundi. It is uncooked. 1½ cup onions, finely diced. Kasundi was the queen of pickles in Bengal, because it remained edible for up to 20 years if stored in right conditions. This recipe serve makes 6 … There is also eggplant kasundi too. Depending on the kind, Kasundi can be used as a side condiment, dipping sauces, etc. [3] But, traditionally it was served neither with these treats nor in such quantities at home. [3][4][5] Among the bottled kasundis, those following the recipe of Bikrampur, in undivided Bengal is reported to be the best. In general, three main varieties of mustard are grown worldwide for use which are black, brown and yellow (white) in color. White / yellow mustard seeds are milder than other two varieties. 1. But this kasundi is a different sauce made with tomatoes. [1][4] Kasundi has spread outside Bengal, across India and into the Pacific Ocean countries like Australia (popular as eggplant kasundi) and New Zealand (popular as tomato kasundi). Blanch some flowerets of cauliflower. I roasted some left over Submitted by Senihisa on 9. Mustard was pickled before the monsoon arrived, with various indigenous fruits and greens such as coriander, pudina or amrul. Kasundi is an Indian relish or chutney, typically made in Bengal, India. [13], Mango kasundi or aam kasundi is one of the more popular kasundi variants. The kasundi is ready when it has a soft, jam-like consistency. Mango Kasundi has mustard seed, hot red chiles, garlic, salt, and shredded mango in it. [7] The mustard was then brought back into the house amid much ululation and lit up ghee-lamps after it has been presented to the gods. Add the onion, ginger and two-thirds garlic, and cook for 3-4 minutes or until onion has softened. Traditionally this is made in big batches because it tends to … Add seeds and curry leaves, and cook for 2 minutes or until mustard seeds start to pop. Also, while kasundi was traditionally not used in cooking or served with fish or meat, phool kasundi was used to prepare shukto, the Bengali vegetable stew, and machher Jhol, the quintessential soup-like fish curry. It brings to mind a cosy log cabin of a house in the wilderness, with a warm scruffy from overuse kitchen, a cavernous larder full of preserves and pickles and sauces dotted amongst bags of flour, pasta, potatoes and onions. https://www.food.com/recipe/brinjal-eggplant-aubergine-pickle-goa-india-115529 Kasundi is a mustard sauce made by fermenting mustard seeds, and is much stronger and sharper than other kinds of mustard sauce. [10], Black and yellow mustard seeds were first thoroughly washed and drained. Kasundi, for one, is the stuff of legend for most Bengalis. Then the pot was covered and sanctimoniously put in a safe place in the house to be opened on the first day of the month of Asharh (June–July). ... Eggplant in garlic yogurt (vegetarian) 2 long green chillies, halved. Brinjal pickle (eggplant relish/aubergine chutney) is a classic Indian condiment that is the perfect addition to any curry. Mustard seeds / Sarso (in Hindi) / Sorisa (in Odia) are a rich source of essential oils, minerals and vitamins. 4 capsicums, quartered, seeds removed. So if you have plenty in the garden, whip this up and store in an airtight container and you will have beautiful flavours whenever you need them. Kasundi is popular as a dipping sauce in Bengali cuisine. ⁠Kul-er achar (pickled Indian jujube) was made first, followed by tentul-er achar (pickled tamarind), aam-er achar (pickled mango) and finally the kasundi, right before the monsoons arrived. [3][4] The washing of mustard seeds was endowed with ceremonial importance in many parts of Bengal, where all the mustard seeds to be consumed by the family during the coming year were washed in one go on the day of Akshaya Tritiya. This Indian tomato chutney is known as kasundi and is the perfect recipe for a bounty of fresh tomatoes. [1], Three or four days later, on an auspicious day of the week (i.e. [4] The seeds were pounded for two to three days to take away the bitterness and introduce the pungency (jhaanjh). Serves 6. [4][3] Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil. [3][4] The practice of pairing kasundi with non-vegetarian dishes evolved in the commercial eateries, beginning with batter-fried fish. [8], Families were forbidden to make kasundi in the month of a birth or the year of a death in the family, or if some tragedy had occurred to them in the past while making kasundi. Yum! 2 tablespoons cumin seeds. B efore I write even one more sentence, let me dispel any doubts about this being the traditional recipe for real Kashundi or Kasundi. ‘Who cares about nutrients? Having never heard of the term Kasundi, I did a little research: Kasundi is actually a rich, unctuous tomato relish/pickle originated from India. How to Cook Fiery Chile Mustard Relish (Bengali Kasundi). [4], After sunning, it was sifted. I have seen tomato kasundi at farmer's markets and it was tasty but I never quite known what to do with it. [4][3][8] It took more than a week to make kasundi. Mustard processing was ceremonially prohibited after that day. Spicy Eggplant Kasundi. Makes 1.25 litres. [1], Originally kasundi-making was the prerogative of the Brahmin caste and relished by the elites. Recently I took a trip through India and when telling Emma of all my wonderful travels she was inspired to create a delicious Spicy Eggplant Kasundi for this episode of My Market Kitchen. Slow roasted tomato kasundi. Reblog Hiremath, Laxmi. Eggplant can be used in the world famous Greek dish Moussaka,in a curry or chargrilled & marinated or as a chutney which is the recipe I'm sharing today,a Eggplant Kasundi which is an Indian dish usually serve with Pappadums or fresh made Naan bread. 3 onions, quartered. Burgers, sous-vide eggs, even the standard avo on toast have laid claim to this condiment. Mustard Kasundi is traditionally made in the winter. September 2014 - 18:30. https://www.viva.co.nz/article/food-drink/kylee-newtons-tomato-kasundi-recipe Lashings of butter on a lightly toasted soft bun, topped with soft fried egg and the star of the show, eggplant kasundi… Heaven! [1] It also is now industrially produced, and widely available in eateries as a sauce and supermarkets as a bottled condiment. [4] After that it was bottled and sunned for a few more days. It is made with spices, vinegar, sugar, and hot chilis. Directions. Specifically, it’s a Bengali recipe. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked. [1][3][7][4] Those who cleaned, husked and prepared the kasundi were not allowed to taste any bitter or sour food. It had to be made with strictly sanitised conditions for fear of the sauce going bad, and therefore could not be made in humid weather. What we want is taste.’ — Julia Child (to Jacques Pepin during ‘Cooking in Concert’). 3 kg tomatoes, halved. Mustard seed is ground, and put in casks of vinegar for two to three months. [1] Pickle-making in Bengal had to be done in a certain chronology following the hervests. Kasundi (Bengali: কাসুন্দি) is the Asian or Bengali variety of mustard sauce or relish. Arrange the eggplant, cauliflower and chickpeas in an ovenproof dish and spoon over a generous amount of the “weaker” version of kasoundi, add a … 1⅓ cup canola oil. I almost never use it in the traditional Indian manner. Kasundi, for one, is the stuff of legend for most Bengalis. Mustard was washed in a pond or a river, though washing it under a tap is an acceptable alternative in the modern days. To make the eggplant kasundi, heat oil in a saucepan over a medium heat. 1 small green mango, peeled and chopped Login or register to post comments Yum! [6], Kasundi was originally used as a type of achar (literally "ritual", meaning chutney/pickle), though it was not necessarily the same sauce known today. [1], As Bengali kitchens as a principle would not let anything go to waste, the coarse pulp left behind after sieving the mustard was finely ground again and mixed with more mustard to make what is known as phool kasundi. The ingredients are simmered together until a thick sauce emerges. [4], The long and tedious ritualistic kasundi making process used to begin on the day of Akshaya Tritiya (the day of prosperity and worship of goddess Laxmi in late April-early May). Slightly sweet & spicy, it's also easy to make and a great way to use up an excess of eggplant. It makes a sensational partner for a piece of grilled fish or chicken, just add a wedge of lemon or lime. It is not. For washing and straining a man's dhoti was used, not a woman's saree. Any pickling that was done with dry, ground mustard, with or without using mustard oil, was called a kasundi. 10 cloves garlic, peeled. [4] Next the mustard was ground, often with spices, into a fine pulp. Thanks for inspiring me, Tanya.Moy! [14], Eggplant kasundi is made of eggplant (brijal or aubergine), pepper, cumin, black sesame seed, mustard seed, curry leaves, lemon juice, tamarind paste, ghee, and chillies. A dollop of good kasundi, a sauce made of fermented mustard paste, should explode like a bomb inside the mouth on first contact, and establish its potency through watering eyes and cleared sinuses. Kasundi is a sauce made by fermenting mustard seeds. [1][2] It is highly pungent, and is capable of exciting the nasal passage and bringing tears to the eyes in the same way as wasabi. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads and other food. Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. [4] It also was made with a combination of fruits like mango, tamarind, indian jujube (kul) or hog plum (amda). [1], Tomato kasundi or Tamtar kasundi is typically a spicy and savory tomato and mustard chutney. Some call it a Bengali tomato sauce or ketchup. Others used combinations of different dry and ground spices like black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chilli, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander (dhonia), nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, dried kul etc. [1], In modern times, Kasundi is popularly served with Bengali snacks like cutlets and chops, and deep-fried spicy treats, as it brings tartness and pungency to the flavours. 1/3 cup olive oil. The women were allowed only to wash, dry and pound the mustard seeds, which were then given to the Brahmins. 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