Mike van de Elzen: Tomato Kasundi
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Mike van de Elzen: Tomato Kasundi
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Cook time: 60 minutes
Prep time: 30 minutes
Serves: 4-6
3 tbsp sunflower oil
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp black mustard seeds
1 tbsp turmeric powder
2 tbsp cumin powder
2 tbsp coriander powder
2 small dried chili, crushed
1 cup diced white onions
¼ cup grated ginger
4 cloves garlic, crushed
1 small red chili, thinly sliced
30 ml water
6-8 tomatoes, diced
4 tbsp brown sugar
½ cup malt vinegar
1 tsp salt
Heat a little oil in a frying pan and fry off the seeds, mustard, turmeric, cumin, coriander and chili.
Cook for a couple of minutes to release the flavours before adding the onions, ginger, garlic, fresh chili and water and cook for 5 minutes to soften onions.
Add the tomatoes, brown sugar, salt and the malt vinegar.
Simmer for 60 minutes.
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