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Monday, March 17, 2014

Aam Kasundi Begun (Eggplant in a mango-mustard sauce)

Aam Kasundi Begun. Sounds almost poetic, doesn't it ???. Ever since I read this name in the TOI last week,  I have been scouring the net and some of my cookbooks/paper cuttings to get the exact recipe. After referring  quite a few sources (including Bong Mom's Cookbook) , I decided to take a bit from here and a bit from there. And the result was almost magical. It surpassed my expectations by a plenty of notches. Tangy, tart, hot, titillating, fragrant.

This is the first time I made it. And since I havn't tasted an authentic 'Kasundi' dish ever, I can not vouch for its authenticity. But the taste is something that I can vouch for...quite unforgettable. "Cholbe naa", I can almost see some of my Bong friends shaking their heads. And I almost wish for Ushnish da to appear out of thin air and reveal the magical recipe to me. On second thoughts, I think I will drop a note to him and ask him to rate my recipe. Till then this has to do (already planning for an encore on Thursday).

Read on for my version of an 'Aam Kasundi Begun':


















Preparation Time - 15 mins

Ingredients -


  • 2 cups sliced eggplant
  • 1 tsp mustard seeds
  • 2 tsp grated coconut
  • 4 tsp roughly chopped raw mango
  • 2 garlic flakes
  • 2 green chillis
  • 2 tsp chopped coriander leaves
  • 1/5 tsp turmeric
  • salt to taste
  • 3 tsp mustard oil


Preparation - Add a little salt and turmeric to the eggplant slices. Keep aside for 15 mins.

Dry grind (fine powder) the mustard seeds first. Then add raw mango, coconut, green chilli, coriander and garlic flakes to the same grinder cup along with a few teaspoons water. Grind into a smooth paste.

Cooking - Heat the oil in a wok till it smokes.

Add the eggplant slices and stir fry till almost done.

Add the kasundi paste and coat all the slices. Fry for 1-2 minutes.

Add 1 cup boiling water and cover with a lid. Cook on medium heat till almost all the water evaporates.

Serve with white rice.



















Note - If you find mustard to be too hot/spicy, then replace half of the quantity of mustard used with poppy seeds. Also treble the quantity of coconut used in the gravy to mellow it further.

3 comments:

  1. wow...interesting. definitely worth a try. feeelong soo eager to a piece of it straight away.

    ReplyDelete
  2. Looks too good dear ..yumm !!

    ReplyDelete
  3. looks sooo yummy n delicious....

    ReplyDelete

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