There is nothing much more amazing compared to this particular Bengali mustard sauce, with regards to indulging in a number of deep fried delicacies. Kasundi Recipe is a standard Bengali recipe, that may be combined with treats, appetizers plus finger foods. This delectable dish is understands as Bengal Mustard Sauce and is made with the goodness of tomato, white vinegar, mustard seeds, garlic and cayenne pepper.
Serve this easy-to-make formula with fritters of your decision during the continuous monsoon season and dwell to the realm of spicy flavors. Among the perks of making this scrumptious recipe is the fact that it may be kept for many days to come and could be enjoyed when you crave for it. Serve kasundi recipe to your family and friends with main course or perhaps snacks during special occasions as well as treat the taste buds of theirs.
Essential Ingredients for Mango Kasundi
- 10 tomato
- 2 teaspoon cayenne pepper
- 2 teaspoon mustard seeds
- 2 tablespoon vegetable oil
- 1 teaspoon turmeric
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 3 garlic
- water as required
How to make Mango Kasundi
- Wash the tomatoes and allow them to be cooked in hot boiling water for a minute or two on medium flame in a deep bottomed pan. Once the tomato is tender, immediately transfer it to cold water. Then carefully peel the tomatoes and chop them. Keep them aside until needed again.
- Take a deep bottomed pan, keep it on medium flame and add vegetable oil in it. Heat the oil and add garlic and mustard seeds to it. Fry the mixture for about 5 minutes or until the mixture is brown in color.
- Now carefully add the chopped tomatoes in this mixture followed by turmeric, cayenne pepper and salt. Allow the mixture to be cooked for 3 minutes. Finally add white vinegar (distilled in nature) to the prepared mixture. Once you notice the mixture coming to a boil, immediately reduce the flame to low. Cover with a lid.
- Allow the mixture to cook until you get a thick consistency. Remove from flame and serve.
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