I was horror struck when a sharp, hot and pungent sting hit my nostrils as it raced through my palate and rocketed beyond! I found myself breathless and fumbling for water, water and more water ! Yes, I had just tasted a spoon of 'Kashundi' which was just then freshly prepared by Dibs! I was stupefied when I learnt that the Bengali Mustard Relish had to be savoured very little at a time, that too along with the main course! How did I forget the Tamil adage 'Kadugu siruttaalum kaaram kuraiyaadu'? Meaning 'Mustard is miniscule, but its heat is not!'
Mustard oil - 1 cup
( Beware Bhoot Jolokia or the Assamese chilly is one of the world's hottest! You can replace it with normal green chillies if you are not game for the super hot 'bhoot' !)
3. Little more water can be added as required if the paste is too thick.
4. Pour in the mustard oil when the paste is done and blend once again.
The antibacterial property of the Mustard seeds acts as a preservative and lends Kashundi a long shelf life.