Tomato Kasundi | How to make Tomato Kasundi

By sweta biswal  |  14th Mar 2016  |  
4.5 from 2 reviews Rate It!
  • Tomato Kasundi, How to make Tomato Kasundi
Tomato Kasundiby sweta biswal
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

261

2

About Tomato Kasundi Recipe

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

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 Ravi2 years ago

How to use it?
Reply

Sheeba Bedi3 years ago

Nice recipe Sweta! Im a big fan ;D
Reply