Few people enjoy green mango or guava bharta without kasundi. It is used in mashes of various sour fruits, and it is easy to find in the market.

But homemade kasundi has a taste of its own, and it is easy to make at home. Here is a simple recipe.

• 250g mustard seed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 dried chilli
• 1 teaspoon black pepper
• 2 teaspoons ground turmeric
• 1 teaspoon fennel seed
• Salt to taste
• Half a teaspoon of ground cinnamon

First wash the mustard seed and drain it a few days in advance. To make the kasundi, grind the mustard seed well into a powder. Then heat water on the stove and mix in the mustard powder, fennel, cinnamon, turmeric, chilli, coriander, cumin and salt.

That's it: the kasundi is ready. To give it a sour taste, you can mix in pieces of green mango or tamarind.

Now pour the kasundi into an earthen pot, cover the mouth with a thin cloth, tie it and leave it for two days. Then store it in clean bottles. It will keep for several months in the fridge.

Source: Jagonews24. First published in Bengali on The Agro News.