Tomato Kasundi | How to make Tomato Kasundi

4.5 from 2 reviews
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By sweta biswal
Created on 14th Mar 2016
  • Tomato Kasundi, How to make Tomato Kasundi
Tomato Kasundiby sweta biswal
  • Tomato Kasundi | How to make Tomato Kasundi (30 likes)

  • 2 reviews
    Rate It!
  • By sweta biswal
    Created on 14th Mar 2016

About Tomato Kasundi

This variation of the traditional Kasundi recipe is a sure shot winner ! Hot and tongue tickling as it gets !

Tomato Kasundi is delicious and authentic dish. Tomato Kasundi by sweta biswal is a great option when you want something interesting to eat at home. Restaurant style Tomato Kasundi is liked by most people . The preparation time of this recipe is 10 minutes and it takes 25 minutes to cook it properly. Tomato Kasundi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Tomato Kasundi. Tomato Kasundi is an amazing dish which is perfectly appropriate for any occasion. Tomato Kasundi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Tomato Kasundi at your home.

  • Prep Time10mins
  • Cook Time25mins
  • Serves10People
Tomato Kasundi

Ingredients to make Tomato Kasundi

  • 5 medium sized ripe tomatoes
  • 4-5 garlic flakes
  • 1 inch fresh ginger
  • 1 tsp mustard seeds
  • a pinch of cumin powder
  • 4 tsp vinegar
  • 1 tsp red chili powder
  • 2 tsp powdered jaggery
  • 4 tbsp vegetable oil
  • 1-2 green chili
  • Salt to taste

How to make Tomato Kasundi

  1. Grind the mustard into a fine powder. Grate the ginger and garlic.
  2. Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.
  3. Take all the ingredients (except oil) in a mixing bowl and toss together.
  4. Heat the oil in a wok. Add the green chili and fry till it starts to turn brown. This would release its heat and flavor into the oil.
  5. Add the contents of the mixing bowl and allow to cook on medium heat. Once the water evaporates and the oil starts to separate into another layer, it is done.
  6. Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.
My Tip: Use yellow mustard instead of black one if you are not too fond of the heat / pungent nature of mustard !

Reviews for Tomato Kasundi (2)

Deepa Ravia year ago
How to use it?
Reply

Sheeba Bedi2 years ago
Nice recipe Sweta! Im a big fan ;D
Reply