Makes 1 large dip
3 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp fenugreek seeds
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.