How to make mustard sauce kasundi. It is a popular sauce named by kasundi which is signature recipe of Bengal. It can be made in different ways but with raw mango paste is more tasty.
Grind all the roasted whole spices and keep aside. Make a paste of raw mango keep aside. Make a paste with mustard seeds, green chillies, salt and little water.
Now boil 1 litre water, after boiling it will reduce 1/3 then cool down to normal. Add the mustard paste it will swell up.
Take a wok heat mustard oil, then pour the diluted mustard paste. Add turmeric powder, roasted masala powder, raw mango paste, salt and vinegar.
Stir constantly slowly it will reduce and see the consistency. When it is thickened then put off the flame. After cooling preserve in a cleaned glass jar.
It can be kept in fridge for one year.
Notes
If you want to strain the mustard paste before making the kasundi you can do it.