There can never be enough brunch variations in the world. Whatever your favourite combo, kasundi is a super, tasty side. Lots of varieties to try – here’s a favourite with aubergine which makes a great alternative to babaganoush as the staple aubergine dish.
Heat oil in a large saucepan over high heat until smoking. Cook half the aubergine, stirring, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining aubergine, reheating the pan between batches.
Reduce heat to medium. Cook the onion, until golden. Add mustard seeds and stir until they start to pop. Add the ginger, chilli and garlic. Cook, stirring, for 1 minute or until soft. Add the cumin, paprika and turmeric and stir to combine. Add the aubergine, tomato, sugar and vinegar and reduce heat to low. Simmer, stirring, for 30 minutes or longer until the mixture thickens. Season with salt and pepper.
Use with your favourite brunch dishes or to spice up your packed lunches.
#arriverevivethrive
