Translate

Dzoli volinet.kuvar

Sugar and spice and all things without price

субота, 10. март 2018.

Kasundi ( namaz od patlidzana) * Eggplant Kasundi


Scroll down for Recipe in English

Od kad sam prvi pt videla ovaj recept u novozelandskom kuvaru, stalno ga pravim kad je sezona patlidzana.   Malo je jela uz koje nekoliko kašika ne bude ukusno



Sastojci

1 1/3 solje ulja
1 1/2 šolja sitno iseckanog crnog luka
1/2 šolje sveže rendanog djumbira
1/2 šolje krupno seckanog djumbira
1/4 šolje sitno sieckanog belog luka
1/3 šolje krupno sečenog belog luka
6 Kašike semena kima ( cumin)
2 Kašike semena komorača
2 Kašike semena senfa
2 kašičice kurkume u prahu
250 ml sirćeta
1 3/4 šolje šećera
2 Kašike soli
1 kg patlidzana isečenog u kocke od 1 cm
85 g crvenog čilija iseckanog





Priprema

U šerpicu sipamo trećinu šolje ulja i uspemo luk. Dinstamo 10 do 15 minuta dok luk ne omekša. Zatim dodamo sitno iseckani beli luk i rendani djumbir. Dinstamo par minuta mešajući s vremena na vreme.

U malom tiganju pržimo seme
, komorača i senfa. Izmeljemo ili istucamo u avanu



Sada  u blender sipamo grubo seckani beli luk i grubo seckani djumbir,kurkumu i 1 Kašiku sirćeta. i napravimo
glatku smesu od toga

Sada pomešamo ovu pastu sa suvim zacinima i dinstamo oko 5 minuta, mesajući


Dodamo u to ostatak sirceta šećer i so i dobro promešamo. Dodamo isečen patlidžan i čili. i preostalo ulje

Mešamo povremeno na niskoj temperaturi oko 40 minuta. Kasundi je gotov kad mu sastav sliči džemu. Ja sam .ga ovoga puta jer smo ga odmah jeli, ostavila manje raskuvan




Ostavimo da se ohladi onda stavimo u teglicu u frižider, dok nam ne bude potreban  Može dobro zatvoren stajati oko 6 meseci


******************************************************

Eggplant Kasundi



Found this Recipe in Al Browns cook book and have made it many times. There are many dishes it can be served as a side dish

Ingredients


1 1/3 cup oil
11/2 cup finely diced onions
1/2 cup finely chopped fresh ginger
1/2 cup roughly chopped ginger
1/4 cup finely chopped garlic
1/4 cup roughly chopped garlic
6 Tablespoons cumin seeds
2  teaspoons fenugreek seeds
2 Tablespoons mustard seeds
2 Tablespoons turmeric powder
250 ml malt vinegar
1 3/4 cup sugar
2 Tablespoons salt
1 kg eggplant, cut into 1 cm dice
85 g chillies , roughly chopped


Create


Place a saucepan on medium low heat, Add a third cup of oil and the onions. Cook for 10 to 15 minutes until soft, then add finely chopped garlic and finely chopped ginger
Cook down with onions, stirring occasionally until golden.

In a saute pan dry roast 3 TBS of cumin seeds with the fenugreek and mustard seeds.Grind in mortar and pestle or in coffee grinder, and hold.

Next place the roughly chopped ginger and garlic, turmeric and 3 TBS of cumin seeds along with a splash of two of malt vinegar. in a blender and whiz to a paste.

Once the onion ginger and garlic are golden, add the dry roasted ground spices along with the wet spice paste. Cook out for 5 minutes, stirring to prevent sticking.

Now add the vinegar, sugar and salt, and mix through to combine, followed by the diced eggplant and chillies. Cook down , stirring occasionally , adding he remaining oil.

Cooking down should take about 40 minutes, and the kasundi is ready when it has soft jam like consistency.

Remove and cool, then refrigerate , or reserve in sterilised jar. Keeps for 6 months. I haven't cooked it all the way as we were eating it same day.
























Постави коментар
// Pinintrest on image Pinintrest on image Social footer