The Organic Market and Café

Eggplant Kasaundi 365g

No longer available

Description

Eggplant Kasaundi As dressings, chunky or blended, to be drizzled or dotted on, eg. Beef entrees or mains. As part of an onion base for Pilafs (see recipes: Onion Base) To impart a distinctive flavour to stews, ragouts, braised dishes, eg. for lamb shanks and braised beef dishes. As shortcuts in cooking dishes that require spicing up, such as yellow split peas, stir-fries. To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up): On buttermilk sambar, brown lentil, mulligatawny, oxtail or black-eyed bean soup – one tablespoon of EGGPLANT KASAUNDI and a sprig of fresh coriander. As accompaniment to entrees or mains. An appetising filling in sandwiches, a savoury dip and a versatile accompaniment to cold meats, roast, pasta, rice and other meals. Lentil Curry with Kasoundi Ingredients 1 1/2 cups Red Lentils 2 finely sliced Onions 2 cloves, crushed Garlic 1 teaspoon Red mustard seeds 3 tablespoons EGGPLANT KASAUNDI 2 tablespoons Oil Directions Wash lentils thoroughly until water runs clear and boil until just done. Keep aside. In a deep pan, heat oil and when hot throw in mustard seeds. After mustard seeds “spurt” and release their flavour, add garlic and onions and cook on medium heat until brown. Add Goan Cuisine Relish and red lentils and stir thoroughly on low, heating the curry through gently. (You can add 3-4 hard boiled eggs cut in half at this stage for Dhal and Egg Curry or 1 cup of drained chopped spinach for Dhal and Spinach Curry). Heat through and taste for salt. Optional: Add fresh de-seeded chopped green chilli if you like it hot. Garnish with chopped coriander leaves. This Dhal can be served with steamed rice or chapatis and a strong bold pickle like Green Chilli Jam or the milder but warm Mango Chutney. A handful of dried prawns fried with garlic is also an excellent accompaniment to the Dhal and rice.
Goan Spreads