Hiremath, Laxmi. [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. Eggplant pickle can be stuffed into rolls with leftover roast lamb and aïoli, served as a condiment with flatbread and some cucumber and yoghurt, or scattered over a salad of chickpeas, lentils and coriander. Mango Kasundi has mustard seed, hot red chiles, garlic, salt, and shredded mango in it. Blanch some flowerets of cauliflower. Lashings of butter on a lightly toasted soft bun, topped with soft fried egg and the star of the show, eggplant kasundi… Heaven! [1] In the past, the Bengali pickle-making season began in the month of Magh (January–February), which also is the mustard harvesting time. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives. "one who delivers from difficulties") by women of high caste Hindu families of some districts of Bengal. Burgers, sous-vide eggs, even the standard avo on toast have laid claim to this condiment. https://www.viva.co.nz/article/food-drink/kylee-newtons-tomato-kasundi-recipe For washing and straining a man's dhoti was used, not a woman's saree. [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. Mustard 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. [3][4], Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restrictions and rituals. It is used as a condiment and dipping sauce for foods and dishes such as paratha and naan and fried foods such as samosas and pakoras. Modern kasundi available at stores are sometimes indetified as run-down, industrial versions of phool kasundi. It also can be served as a dip with other snacks, as well as sandwiches, pizzas, burgers, omelettes, salads and other food. [3][4] The descriptions by famous chefs outside Bengal as the “answer to the ketchup”, “ketchup with a lot more going on”, or “a rich, unctuous tomato sauce of Indian origin” are based, according to food writer Pritha Sen, on mistaken notions. Cooking Instructions Heat some oil in pan and add the tomatoes that are finely chopped. The way to avoid that was to give away mustard seeds to a Brahmin. Different households traditionally had their own unique recipe and closely guarded process of making kasundi, though the differences lie more or less in the use of spices. ‘Who cares about nutrients? For families who were not forbidden, failing to make kasundi in a particular year meant they would be forbidden to make any in the next 12 years. Hot Tomato Kasundi is made from tomatoes, mild chiles, vinegar, ginger, garlic, oil, tumeric, cumin, palm sugar, and salt, simmered until thick. [1][3][7][4] Those who cleaned, husked and prepared the kasundi were not allowed to taste any bitter or sour food. [4][1], Renuka Devi Chaudhurani, doyenne of Bengali cuisine,[9] wrote in her book Stree Achaar ("women's rituals") that it was mandatory that a Brahmin makes it, not the women of the household. If made under the right conditions, kasundi remained edible for years. Published on November 9, 2018. [4][3] Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil. [15] Green mango (kacchi kairi) is used to make chutneys, pickles, as well as different kind of curries, daal, besides aam kasundi. Put in a sealed jar and store in refrigerator; use up within two weeks. They sang and chanted for wealth, health and well-being while washing. Mango Kasundi (makes 1/2 cup) Funding to enable continued research and updating on this web site comes via ads and some affiliate links. [14] It is made from mustard seeds, hot red chillies, garlic, salt, and shredded mango. Continue the pan-frying process, changing the oil as necessary, until all of the rounds are cooked. ... Eggplant in garlic yogurt (vegetarian) [1], Originally kasundi-making was the prerogative of the Brahmin caste and relished by the elites. The ingredients are simmered together until a thick sauce emerges. The Taj: Spiced Lamb and Brinjal (Eggplant) Kasundi. It is uncooked. Slice and fry some eggplant in olive oil, then drain. Remove the cooked eggplant rounds and immediately transfer them to a paper towel-lined plate. Login or register to post comments Yum! Spicy Eggplant Kasundi. [1] Meanwhile, water from the same pond or river in which it had been washed was boiled for a fairly long time in a freshly made earthenware pot. 1⅓ cup canola oil. [7][4] This was also regarded as a part of the rites of making kasundi. There are many different kinds; some are quite hot. It is sprinkled over cooked vegetables or saags for enhanced flavor. [3] Once it had slightly fermented, the pots were opened and offered to pregnant women, who were in their third trimester, as shaadh. Add the onion, ginger and two-thirds garlic, and cook for 3-4 minutes or until onion has softened. What we want is taste.’ — Julia Child (to Jacques Pepin during ‘Cooking in Concert’). 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. ½ cup fresh ginger, finely diced. [7] Washing the mustard had its own set of rituals — groups of married women bathed in odd numbers, then washed mustard seeds facing east wearing still wet sarees.
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