Name: Tomato Kasundi recipe by sweta biswal at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 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

ABOUT Tomato Kasundi RECIPE

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

Ingredients Serving: 10

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

Instructions

Grind the mustard into a fine powder. Grate the ginger and garlic.
Put the tomatoes in boiling water for 5-6 mins. Remove and wash under running water. Peel and chop them.
Take all the ingredients (except oil) in a mixing bowl and toss together.
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.
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.
Allow to cool down before storing it in disinfected bottles. Stays good in the fridge up to 6 months to 1 year.

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