Friday, 13 January 2017
Baingan Kasaundi #sikandalouscuisine
I received a bottle of Aubergine Kasaundi which was delicious and got down to making it . Reading up a few recipes online, and then the ingredients mentioned on the bottle and this is what I came up with. It was delicious and close to the bottled one I had received. You tweak spice , sweet and salty to your palate.This is eaten like a relish / chutney.
500 Grams Long/Sall Baingans.
2 Heaped Teaspoons Black Mustard Seeds.
2 Heaped Teaspoons Kilonji Seeds.
1 Heaped Teaspoon Jeera Seeds Crushed.
1 Tablespoon Ginger Minced.
1 Tablespoon Garlic Paste.
Red Chili Powder To Taste.
1/4 Cup Tamarind Paste.
1/3d Cup White Vinegar.
6 Tablespoons Brown Sugar.
2-3 Tablespoons Raisins Chopped
Salt To Taste.
1/2 Cup Mustard Oil - Or more!
Chop baingan into tiny pieces - 1/5th inch or so.Soak in water as you keep chopping to prevent discolouration.
Heat oil. Add mustard kilonji and jeera . When aromatic , add ginger garlic paste , cook till you loose raw smell , maybe a minute. Don't brown . Now tip in strained baingan , haldi and salt. Cook covered on low for about 20 minutes till baingans are done and pasty.
Add in all other ingredients , simmer covered another 15-20 minutes on low. Adjust flavors , cool and store in bottles. This is so tasty , we ate it up like a vegetable !