Grocery

Kashundi is a type of traditional Bengali mustard sauce or relish that originated in the Indian subcontinent. It is known for its strong and pungent flavor, characteristic of mustard-based condiments. Kashundi is a popular accompaniment in Bengali cuisine and is often served with various snacks and fried items.

Here's a basic recipe for making Kashundi:

Ingredients:

1. Yellow Mustard Seeds: 1 cup
2. Black Mustard Seeds: 1/4 cup
3. Green Chilies: 4-5 (adjust according to spice preference)
4. Ginger: 1 inch piece, chopped
5. Turmeric Powder: 1/2 teaspoon
6. Salt: 1 teaspoon (adjust to taste)
7. Mustard Oil: 1/2 cup (you can adjust the quantity based on your preference)
8. Vinegar: 1/4 cup

Instructions:

1. Soak Mustard Seeds: Soak both yellow and black mustard seeds in water for at least 4 hours or overnight.

2. Grind Mustard Seeds: Grind the soaked mustard seeds along with green chilies, chopped ginger, turmeric powder, and salt to a smooth paste. You can use a little water if needed.

3. Add Mustard Oil: Transfer the mustard paste to a bowl and add mustard oil. Mix well.

4. Add Vinegar: Add vinegar to the mixture and stir thoroughly.

5. Store: Transfer the Kashundi to a clean, airtight jar. Allow it to mature for a day or two before using to enhance the flavors.

Note: The pungency of the Kashundi will mellow down a bit as it matures.

Kashundi is often served with fried snacks like fish cutlets, fish fries, and other savory items. It adds a bold and flavorful kick to the dishes it accompanies. Additionally, Kashundi is sometimes used as a marinade for certain Bengali dishes.

mustard oil, the golden elixir of cooking! It's not just your regular oil; it's got a distinct, robust flavor that can add a punch to your dishes. Made from pressing the seeds of the mustard plant, it's a common ingredient in many South Asian and Mediterranean cuisines.

Apart from its flavor, mustard oil brings a unique pungency to the table. Some folks even use it for pickling and marinating because it adds that extra zing. Just be cautious with the quantity—it can be quite potent. Have you experimented with mustard oil in your cooking?

mustard oil, the golden elixir of cooking! It's not just your regular oil; it's got a distinct, robust flavor that can add a punch to your dishes. Made from pressing the seeds of the mustard plant, it's a common ingredient in many South Asian and Mediterranean cuisines.

Apart from its flavor, mustard oil brings a unique pungency to the table. Some folks even use it for pickling and marinating because it adds that extra zing. Just be cautious with the quantity—it can be quite potent. Have you experimented with mustard oil in your cooking?