Chickpea dip
Picture: Iain Gillespie

Makes 1 large dip

3 tbsp cumin seeds

2 tbsp coriander seeds

2 tsp fenugreek seeds

pinch salt

1 cup ghee

1 1/2 cup finely diced onion 1 1/2 tablespoons yellow mustard seeds

25 curry leaves

1/2 cup finely chopped fresh ginger

1/4 cup finely chopped fresh garlic

1 1/2 tbsp turmeric

250ml malt brown vinegar

1 cup dark brown sugar

1/2 cup palm sugar

1kg eggplant, cut into 1cm dice

3/4 cup chopped fresh green chillies

In a dry sauté pan, toast the cumin, coriander, fenugreek and a good pinch of salt. Grind and set aside. Place a medium-large saucepan on moderate-low heat. Add half cup of ghee, heat to a light smoke haze, add the onions, mustard seeds and curry leaves (beware of splatter from the toasting spices) followed by ginger, garlic and turmeric. Fry for 10 minutes until soft. Add more ghee if needed. Once the onion mixture is golden, add the toasted and ground spices along with the vinegar and sugars. Stir to combine and to prevent sticking.

Fold in the eggplant and chillies, stir occasionally and simmer to reduce, adjust the seasoning with salt.

The kasundi is ready when it has a soft, jam-like consistency.

The West Australian

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