Recipe - Kassaundi (Aubergine Pickle)
Categories: Goanese, Kassaundi (Aubergine Pickle)
3 kg Aubergines, peeled and cubed
(eggplant)
1 One half cup Salt
4 cup Sugar
4 cup Oil (up to 5)
5 cup Vinegar
1 One half cup Tamarind (soaked in vinegar
and strained)
1 Handful curry leaves
SPICES
1 One half cup Chilli powder
teaspoon Tbs turmeric
4 tablespoon Mustard seeds
4 tablespoon Cummin seeds
4 tablespoon Fenugreek seeds
1 lg Piece of ginger (about a 10
inch piece or equivalent)
10 Pods garlic
Grind together the spices. Salt the aubergines and leave for three hours
or so. Drain well and pat dry.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
Kassaundi (Aubergine Pickle) recipe makes 1 Servings
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