Name: Bengali Kasundi
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 0.5 cup Black Mustard Seeds (Also known as Rai); 0.25 cup Yellow Mustard Seeds (Also known as Sarson); 6 pcs Green Chilies (Adjust quantity based on spice preference); 0.5 cup Mustard Oil (Use cold-pressed for authentic pungency); 3 tbsp White Vinegar (Acts as a preservative and adds tang); 1 tsp Turmeric Powder (Adds color and earthy flavor); 1.5 tsp Salt (Adjust to taste); 0.25 cup Water (Use cold water for grinding, add as needed)

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Mochar Chop Recipe with Kasundi - Bengali Snack | CraftMyMeals

Instructions

1
Prepare the Banana Blossom: Grease your hands with a little oil to prevent staining. Remove the tough outer purple petals one by one. Collect the bunch of florets underneath. Discard the florets that have a hard, thick pistil. Keep the tender ones. Finely chop the collected florets and the tender inner part of the blossom. In a pot, add the chopped mocha, 1/4 tsp turmeric powder, 1/2 tsp salt, and enough water to cover. Boil for 15-20 minutes until tender. Drain the water completely and squeeze out any excess moisture. Mash the boiled mocha lightly.
2
Make the Filling: Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add ginger and garlic paste, and green chilies. Cook for another minute until the raw smell is gone. Add the remaining turmeric powder, red chili powder, and cumin powder. Sauté for 30 seconds. Add the mashed banana blossom, mashed potatoes, and grated coconut. Mix well. Season with the remaining salt and sugar. Cook for 5-7 minutes, stirring continuously, until the mixture is dry and comes together. Stir in the garam masala and besan. Cook for 2 more minutes. Turn off the heat and let the mixture cool completely.
3
Shape and Coat the Chops: Once the mixture is cool, divide it into 8 equal portions. Shape each portion into an oval or round patty (chop). In a small bowl, mix the maida (all-purpose flour) with about 1/4 cup of water to make a thin, smooth slurry. Spread the breadcrumbs on a plate. Dip each chop into the slurry, ensuring it's fully coated, then immediately roll it in the breadcrumbs until it's covered evenly.
4
Fry the Chops: Heat oil for deep frying in a kadai or deep pan over medium-high heat. Once the oil is hot, carefully slide in 3-4 chops at a time. Do not overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
5
Serve the Mochar Chop hot with kasundi (Bengali mustard sauce) or tomato ketchup and sliced onions.

Ingredients

0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)

Instructions

1
Soak the Mustard Seeds
- Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
- Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
- Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
- Transfer the drained mustard seeds to a high-powered blender or wet grinder.
- Add the green chilies (stems removed), turmeric powder, and salt.
- Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
- Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
- Transfer the ground paste into a clean, dry, and sterilized glass jar.
- Pour the mustard oil and white vinegar over the paste.
- Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
- Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
- After the maturation period, the kasundi is ready to be enjoyed.
- Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
- Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
- Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.

Mochar Chop with Bengali Kasundi

Nutrition per Serving

Recipes in this Meal

1. Mochar Chop

Ingredients

2. Bengali Kasundi

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About Mochar Chop with Bengali Kasundi

Instructions

Ingredients

Instructions