Eggplant Kasundi

  • 1 300ml jar of Black Earth Kasundi or Kasundi with Kick


  1. Heat oil in a large saucepan over high heat until smoking. Cook half the eggplant, stirring, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant, reheating the pan between batches.
  2. Reduce heat to medium. Cook the onion, stirring often, for 3 minutes or until golden. Add kasundi and eggplant, reduce heat to low. Simmer, stirring, for 30 minutes or until the mixture thickens. Season and set aside to cool slightly. Serve with pappadums.