Spicy Eggplant Kasundi

PREP TIME

15 minutes

COOK TIME

45 minutes

SERVES

2 Large Jars people

Ingredients

1 bulb garlic
4 tbsp The Spice People’s Ground Kashmiri Chillies
3 tbsp The Spice People’s Ground Cumin
1 1/2 tbsp The Spice People’s Mustard Powder
2 tbsp The Spice People’s Whole Fenugreek Seeds
2 tbsp The Spice People’s Turmeric Powder
4 tbsp The Spice People’s Sweet Paprika
1 cup malt vinegar
1 1/2 cups grapeseed oil
3/4 cup sugar
3 tbsp salt
1kg eggplant

The love this recipe

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.

Kasundi is a very popular and staple condiment throughout India and particularly in a stunning region called Goa. Goa is famous for its very flavoursome yet mild curries; they’re all about giving warmth, energy and immune boosting for the cooler months through your food. ‘Let food be thy medicine’ is a quote that’s always stuck with me and something you can see adopted throughout India and its many varying cuisines.

Directions

Peel and roughly pound the garlic in a mortar and pestle.
Mix all the powders with the vinegar.
Heat the oil in a frying pan over a medium heat. Add the crushed garlic. When slightly coloured, add the spice powder mixture and mix well.
Cut the eggplant into 1 cm cubes and add to the spice mixture. Add the sugar and the salt. Stir until the sugar is dissolved. Cook down for about 45 minutes.
Pour into sterilised jars and put the lid on. Store in the refrigerator or a cool spot. This only improves with age. It is quite spicy so if you like less spice, go easy on the Ground Kashmiri Chillies and Sweet Paprika.

This is delicious on savory pastry treats and delicious on egg-based dishes.