Inspiration for this recipe came from jamie olivers’ dinners cook book – South Indian Rice and Seafood Soup. I have been exploring recipes from my
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.
This Kasundi recipe incorporates a plethora of warming, immune-boosting spices like our very special Turmeric from the Allepy region in India; containing high levels of curcumin that is excellent for immune boosting and has powerful anti-inflammatory effects. For a little energy boost we’ve incorporated some warming Mustard Powder and Ground Kashmiri Chillies and for good digestion and to keep our tummies working, Fenugreek seeds are a great addition. For a deep red colour there’s some added Sweet Paprika and to tie everything together a generous sprinkling of our global spice, Cumin.
All of these amazing spices are soaked up by these little eggplant sponges and cooks down to create a little jar packed-full of flavour. Add to the side of curries or just some grilled chicken breast and salad or I even have it alongside my scrambled eggs in the morning.
Use our easy-to-follow recipe and watch along with Emma and I to whip this homemade condiment up yourself at home. It can keep in your pantry or fridge for up to 6 months!
Spices used in this recipe
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.