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Eggplant Kasundi
As a base for slow-cooked curries combine a cup of kasundi with a cup of coconut cream and 2 cups stock.
Prep Time
15 mins
Cook Time
60 mins
Serves
makes 7–8 cups
Sauces & Preserves
Asian
Ingredients
120g/4oz ginger, peeled and cut into chunks
6 long green chilli, halved lengthways, deseeded and pith removed
1 head garlic, peeled
1 large onion, red or brown, peeled and quartered
1 1/4 cups rice wine vinegar
3/4 cup neutral oil
3 tbsp ground cumin
3 tbsp mustard seeds
1 tbsp ground turmeric
1 tsp chilli powder, (optional)
2 eggplant, trimmed and diced
2 cups water
2 tsp salt
3/4 cup soft brown sugar
Method
Place ginger, chillies, garlic, onion and ¼ cup rice wine vinegar in a food processor and whizz to form a paste. Set aside.
Heat oil in a large pot. Add cumin, mustard seeds, turmeric and chilli, if using, and sizzle for a few seconds.
Add ginger paste and fry over a medium heat, stirring frequently, until softened and aromatic (about 6 minutes).
Add eggplant, water, salt and remaining rice wine vinegar, cover and cook over a low heat, stirring occasionally, until eggplant is very tender and the mixture is thick (about 1 hour).
Add sugar and stir over heat until dissolved.
Use a ladle to lift some of the oil off the surface of the kasundi into a small pot, and keep it warm while you bottle the hot kasundi into sterilised jars.
Pour a thin film of hot oil on top of each jar to prevent drying out.
Cover with sterilised lids.
Stored in a cool place, it will keep indefinitely. Leave for a couple of weeks to allow flavours to develop.
