{"product_id":"mudgeeraba-spices-goa-brinjal-kasundi-hot-290g","title":"MUDGEERABA SPICES: Goa Brinjal Kasundi Hot – 290g","description":"\u003ch2\u003eGoan-style eggplant, pickled hot\u003c\/h2\u003e\u003cp\u003eBrinjal (eggplant) pickled the Goan way — mustard oil, whole spice and real chilli, cooked down into a dark, pungent, properly hot kasundi. Not for the faint-hearted.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePerfect on:\u003c\/strong\u003e curry night, dhal, grilled meats, or stirred through rice.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the jar:\u003c\/strong\u003e dark brown-black, thick and oily with visible eggplant and mustard seed. Heat: hot — a real, warming chilli kick.\u003c\/p\u003e\u003cp\u003eHand-blended in small batches on the Gold Coast hinterland. \u003ca href=\"\/en-nz\/collections\/mudgeeraba-spices\"\u003eShop the full Mudgeeraba Spices range\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003eAT A GLANCE\u003cbr\u003eHeat: Hot — a real, warming chilli kick\u003cbr\u003eSize: 290g jar\u003cbr\u003eOrigin: Made in Mudgeeraba, Gold Coast hinterland QLD\u003cbr\u003eDietary: Gluten free · contains mustard (always check the physical label for full ingredients and allergens)\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/270_proud-tomahawk-two-hands.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDark, oily and pungent: eggplant pickled the Goan way with mustard oil, whole spice and real chilli. Not one for the faint-hearted. Grab a big steak, season it with \u003ca href=\"\/en-nz\/products\/meat-mitch-steer-season-world-championship-beef-rub-297g\"\u003eMeat Mitch Steer Season\u003c\/a\u003e, reverse-sear it and finish with flakes of \u003ca href=\"\/en-nz\/products\/falksalt-sea-salt-flakes-hickory-smoke\"\u003eFalksalt Hickory Smoke Sea Salt\u003c\/a\u003e. A teaspoon of kasundi on each slice, no more. Respect the jar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Kasundi Reverse-Sear Tomahawk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eBig steak, small spoon, serious heat.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1 tomahawk steak, about 1.2kg; 1 tbsp salt; 1 tbsp cracked pepper; 2 tbsp Goa Brinjal Kasundi.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eSeason the steak and cook at 120°C indirect until it reads 48°C inside, about 50–60 minutes.\u003c\/li\u003e\n\u003cli\u003eSear over the hottest part of the grill for 1–2 minutes a side, until 54°C for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRest for 10 minutes, slice off the bone, and serve with a little kasundi on each slice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Low heat first gives an even pink centre, so the hot sear only has to build the crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"MUDGEERABA SPICES","offers":[{"title":"Default","offer_id":44818812567594,"sku":"MPIGBK290","price":21.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/mudgeeraba-spices-goa-brinjal-kasundi-hot-290g-jar-front.png?v=1790168132","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/mudgeeraba-spices-goa-brinjal-kasundi-hot-290g","provider":"THE RUB HUB","version":"1.0","type":"link"}