Tomato and Egg Kasundi
Kasundi is
the Asian or Bengali variety of mustard sauce or relish. It has the pungent
paste of fermented mustard seeds, spices, and sometimes dried mangoes, dried
Indian plum and olives. Kasundi is popular as a dipping sauce
in Bengali cuisine.
Tomato and Egg Kasundi
Ingredients: The ingredients needed to make “Tomato
and Egg Kasundi” are as follows:
|
½ kg |
Tomatoes |
|
4 |
Eggs |
|
4 cloves |
Garlic
(chopped) |
|
1 tsp |
Mustard seeds |
|
1
tsp |
Cumin seeds |
|
½ tsp |
Turmeric powder |
|
1 tsp |
Red chili
powder |
|
To taste |
Salt |
|
½ cup |
Oil |
|
for garnishing |
Green chilies, fresh coriander |
Method:
- Boil tomatoes; remove skin and de-seed.
- Heat oil in a pot; fry mustard seeds and cumin.
- Add garlic, turmeric, and red chilies; fry.
- Add tomatoes and salt; fry until oil separates.
- Crack the egg and add to it.
Delicious gram “Tomato and Egg Kasundi”
is ready
Presentation:
Remove in a Small bowl with any Snack
or Meal.
|
Preparation Time |
10 to 15 min |
|
Cooking Time |
20 to 25 minutes |
|
People |
3 to 4 people |
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