The spices blend together and the eggplant soaks up all the flavours like a sponge, resulting in a gorgeous silky texture combined with a flavour-bomb of aromatics.
It is traditionally served alongside a curry, but I like it alongside cheese, scooped on to crackers or bread and sometimes straight out of the jar.
Makes 1 large jar (500g)
Ingredients
6 cloves garlic, peeled and crushed
1-2 Tbsp chilli powder (kashmiri is my favourite)
2 Tbsp ground cumin
¾ Tbsp mustard powder
1 Tbsp whole fenugreek
1 Tbsp turmeric powder
2 Tbsp sweet paprika
½ cup malt or red wine vinegar
¾ cup oil
½ cup sugar
1 ½ Tbsp salt
500g eggplant (approx) cut into 1 cm cubes
Method
Combine all the spices with the vinegar and stir to combine.
Add the oil to a large, heavy based saucepan.
Add the garlic and sizzle until lightly golden and fragrant.
Add the spice mixture and mix well into the garlic and fry for a couple of minutes.
Add the sugar and salt.
Add the diced eggplant and stir well to coat. Continue cooking over a moderate to low heat for at least 45 minutes or until the eggplant has softened and the sauce has a deep richness and slight oily residue.
Sterilise the jar and lid and spoon the kasundi into the jar. Seal with the lid.
Store in the fridge or cool place for at least a week before eating. The flavours will only get better with age.
