Kasundi Kadam

Kasundi Kadam is a delectable dish that combines robust flavors with a touch of Indian tradition. This recipe has its roots in Bengali cuisine, where Kasundi—an Indian mustard sauce—plays a vital role in adding a distinctive, spicy flavor to various delicacies. The word "Kadam" refers to a modest curry with seasonal vegetables, often enjoyed with rice. The use of kasundi in this preparation elevates the humble curry into an extraordinary culinary experience, making it a must-try for both spice enthusiasts and those looking to explore regional Indian dishes.

History of Kasundi Kadam

The history of Kasundi Kadam is interwoven with the cultural tapestry of Bengal, a region renowned for its rich and diverse cuisine. Kasundi, which traces its origins to centuries-old recipes, was traditionally fermented and made during the monsoon months when mustard seeds are abundant. The preparation of kasundi is considered an art, mastered over the years in Bengali households. It involves fermenting mustard seeds with a mix of spices, creating a pungent, flavorful condiment that enhances any dish it touches. As a staple in Bengali kitchens, kasundi is used in everything from pickles to curries, including the beloved Kasundi Kadam.

Ingredients

• Mustard Oil - 2 tablespoons
• Potatoes - 2 medium-sized, cubed
• Eggplants - 1 large, diced
• Cauliflower - 1 small, cut into florets
• Peas - 1/2 cup
• Kasundi - 3 tablespoons
• Turmeric Powder - 1 teaspoon
• Red Chili Powder - 1 teaspoon
• Salt - to taste
• Water - 2 cups
• Fresh Coriander Leaves - for garnish

Preparation

Step 1: Prepare the Vegetables

Begin by washing all the vegetables thoroughly. Peel the potatoes and cut them into cubes. Dice the eggplants and cut the cauliflower into small florets. Keep these vegetables aside after drying them completely.

Step 2: Pre-Cook the Vegetables

Heat 1 tablespoon of mustard oil in a large pan over medium heat. Add the chopped potatoes and sauté them for about 5 minutes until they start to turn golden. Remove them from the pan and set aside. Repeat the process with eggplants and cauliflower, cooking them individually. Doing so will ensure each vegetable retains its texture and flavor.

Cooking Process

Step 1: Creating the Base

In the same pan, add the remaining tablespoon of mustard oil and allow it to heat. Once hot, add turmeric powder and red chili powder. Sauté the spices quickly to bring out their flavor.

Step 2: Add Vegetables and Simmer

Return the sautéed potatoes, eggplants, and cauliflower to the pan, followed by peas. Add salt according to taste. Pour in 2 cups of water and bring it to a boil.

Once it starts boiling, reduce the heat to low and cover the pan. Let it simmer for about 15-20 minutes, or until all the vegetables are tender. Stir occasionally to ensure even cooking.

Step 3: Incorporate Kasundi

After the vegetables are cooked, add in the star ingredient—3 tablespoons of kasundi. Mix well to ensure the kasundi is evenly distributed, infusing the curry with its piquant flavor.

Allow the kasundi flavor to blend with the vegetables by simmering the mixture for an additional 5-7 minutes on low heat.

Serving Suggestions

Garnish the Kasundi Kadam with freshly chopped coriander leaves before serving. This dish pairs beautifully with steamed rice or even Indian breads like chapati or paratha. The tangy, spicy sauce of the kasundi perfectly complements the fluffy rice, creating a delightful experience for your taste buds.

How to Enjoy

To enjoy the Kasundi Kadam at its best, make sure every serving has a generous helping of the flavorful kasundi sauce enjoyed alongside a steaming bowl of rice. As you savour each mouthful, take a moment to appreciate the culinary legacy it embodies from its centuries-old roots. With its combination of simple ingredients and bold tastes, Kasundi Kadam is not just a meal but a celebration of Bengali culinary heritage.

Tips and Tricks

• If you prefer a slightly milder version of this dish, reduce the amount of red chili powder.
• For an added tang, drizzle a bit more kasundi over the dish just before serving.
• This dish can also be augmented with other seasonal vegetables like carrots and beans for more variety.

With all the elements in place, don't forget to set a cooking timer to keep track of cooking times for each step, ensuring that your Kasundi Kadam turns out perfectly cooked with every attempt.