Friday, August 28, 2015

Green Beans Kasundi

Green Beans Kasundi
Indian markets can now be found in practically every town in Michigan. A Bangladeshi market opened up recently just 3 miles down the road and I found a bottle of kasundi which looked really tempting.

Weikfield's Kasundi

Kasundi is a fiery mustard sauce that originates in West Bengal in India. It is used as a condiment at the Indian table for dipping fried foods and as a sauce for stir-fried spinach. Today I decided to spice up my green beans dish with a dollop of this sauce. Taken on its own, it imparts a pungent flavour of mustard that can make your sinuses flow. 

Even though there is no comparison between the two, if kasundi is not available, try substituting with coarse-ground dijon mustard.

1 lb. green beans, destemmed on both ends & cut into 1/2" lengths
1 beefsteak (large) tomato, diced
1 large onion, diced
4 Tbsp. vegetable oil
1/4 tsp. nigella/kalonji seeds
1 green chili, diced
2 Tbsp. kasundi/coarse-ground dijon mustard
salt to taste

  1. Blanch green beans in boiling salted water for 5 minutes. Drain and set aside.
  2. Heat oil in a skillet and fry kalonji and chilies till seeds sputter.
  3. Add onions and stir-fry until translucent.
  4. Add tomatoes and simmer until tomatoes break down.
  5. Add green beans, stir well and simmer until tender.
  6. Pour kasundi over green beans and stir well.
  7. Remove from heat and serve with steamed Basmati rice or chapatis.

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