Spicy Eggplant Kasundi

Print is 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.

What is Kasundi?

Kasundi is a versatile spicy relish. The sauce originates from Bangladesh. It is a traditional variety of mustard sauce that is prepared by fermentation of mustard seeds with the help of conventional spices, olives and dried mangoes. The flavour of the sauce is strong. It has a pungent taste that resembles a pickle.

How can we use Kasundi?

The conventional use of kasundi is with shaak-bhaat. It is a dish containing steamed rice over the green leafy mesh, which is served as a condiment. Kasundi is mostly served in restaurants and food stalls nowadays as a dip for snacks such as fritters, chops, cutlets etc.

Kasundi tastes best when served with Indian style meals as a relish. It tastes amazing when added to scrambled eggs or toast for a spicy and handpicks breakfast if you are in a rush or late-night snacking after you are done with few drinks.

You will also love it in a bowl of earthy dahl with a splodge of kasundi stirred through. To enhance flavour, top it with some crushed poppadum. You can also enjoy the Kasundi over barbecued meats or simply add it to salads, spinach vegetable mashes, and fried veggies for interesting combinations.


The recipe is high on gluten. The kasundi will be ready in a week to eat. You can keep it for 2–3 months if properly refrigerated.

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!

Cooking tip:

You can save the leftover kasundi to try it with grilled meat or roasted beef sandwiches. It tastes delicious.

Is Kasundi good for health?

Yellow mustard seeds are a good source of potassium, phosphorus and calcium. It keeps your heart function in check by regulating heartbeat and reducing the risk of heart diseases. Calcium in mustard seeds helps in strengthening the bones and teeth.

Consuming mustard seeds on a daily basis also improves metabolism and digestion. It can help you if you are trying to lose weight. Note that eating mustard all alone doesn’t have similar effects. You can add Kasundi to your diet to lose extra fat from the body and ensure its benefits.

Spices used in this recipe


  1. Peel and roughly pound the garlic in a mortar and pestle.

  2. Mix all the powders with the vinegar.

  3. 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.

  4. 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.

  5. 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.

One thought on “Spicy Eggplant Kasundi

  1. aaohalloran30 says:

    Great recipe! Did add a little boiled water as it cooked, also had to mash my eggplant a bit toward the end of cooking. Gave several bottles as Christmas gifts along with the Spicy, Salty, Sweet nuts, another winner!
    Can’t keep up with the demand!! Alison.

Leave a Reply