Spicy Eggplant Kasundi

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About this Recipe

Cooking Time

45

Prep Time

15

Cuisine

  • Indian

Serves

2 large jars

cooking style

Stove Top

PROTEIN / DIET

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.

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

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Method

  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.

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

Recent Comments

  1. aaohalloran30 Avatar
    aaohalloran30

    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.

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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