Being a Bengali one can not have any snack item without Mustard sauce which is widely known in Bengal as Kashundi. Staying out of West Bengal restricts us having Kashundi regularly. Also we can not store it for longer time as I am living in a place where there is predominance of hotter climate..Sometimes back I was going through some article about homemade sauces and got the idea to replicate Kashundi at home. Here I am sharing the idea how to make homemade Kashundi.And yes i made delicious and beautiful Kashundi Murgh With the leftover Kashundi. Off course I am thankful to some other Bengali cooking blogs for the initial idea...
Ingredients: Chicken- 300gms
Ginger garlic paste- 5tsp
Turmeric Powder- 1 and half tsp
Salt- a pinch
For Kashundi(If u do not have sauce u can use home made)
Musturd seeds- 3 tbsp
curd- 2 tsp
garlic clove- 2-3 fat one
Musturd oil- 1tsp
Grated coconut- 2tbsp
Milk- 2-3 tbsp
Green Chillis- 4
Procedure: 1. Marinade chicken with 1 tsp musturd oil, 3tsp ginger garlic paste and 1 tsp turmeric powder for half n hour.
2.Soak Musturd seeds in water for 20 minutes. After 20 Minutes, Make a smooth paste with Musturd seeds, Garlic cloves, Curd, 1tsp Musturd oil and salt. you can sprinkle some water also-Home made instant Kashundi is ready- Keep Aside.
3.Again Make a paste with grated coconut and Cashews with milk and little water. Keep it aside.
4.Take a pan. Heat Musturd oil and tamper one slited green chilli and kalonji. After one and a half minutes add the rest of the ginger garlic paste and fry for 2 minutes. Add chicken and cook until the colour of chicken changes to golden yellow and also the gravy is dried. it will take maximum 8-10 minutes.
5.Add Kashundi and little water. Cook it for 4-5 minutes.
6.When the gravy thickens add cashew coconut paste and cook again for 3-4 minutes. you can sprinkle some water over it.
7. Serve in a bowl with steamed rice and add splash of musturd oil before service. Taste will be awesome..