Kashmiri Green Apple Recipe
Contents
Kashmiri Green Apple Recipe, the humble yet exquisite creation goes beyond the realm of ordinary curry. It’s a symphony of textures and tastes, where the sweet tang of green apple dances with the earthy warmth of eggplants, all orchestrated by the aromatic symphony of Kashmiri spices. It’s a dish that transcends seasons, warming you up on a crisp winter day and offering a refreshing counterpoint to the summer sun.
This curry, known locally as “Bom Chount Wangan,” is a monument to Kashmiri culinary creativity. It defies expectations by combining the simple eggplant with the sharpness of green apples, resulting in a taste explosion that leaves you wanting more. Consider the velvety texture of eggplant, steeped with the warmth of spices, and embracing the lively tang of green apples. Each taste is a surprise, a dance between the familiar and the unfamiliar, a voyage across the variegated topography of Kashmiri cuisine.
Bum Choonth Wangan seems to hold significant cultural and culinary importance in Kashmiri cuisine, often prepared during festivals, ceremonies, and special occasions. Its rarity and unique combination might be attributed to it being offered as a special dish, known as “bhog,” to ancestors, signifying its significance beyond just a regular meal.
What is Bum Choonth?
Bum Choonth, or Quince, is a fragrant pear-like fruit with a tart and slightly sweet flavor. It’s a key ingredient in this Kashmiri dish, adding a unique depth of flavor.
Kashmiri Green Apple Recipe (Bum Choonth Wangan)
Course: Lunch, DinnerCuisine: KashmiriDifficulty: Easy4
servings30
minutes40
minutes300
kcalIngredients
1 lb. granny smith apples (2 apples)
4 small eggplants / Indian eggplant (Brinjal)
¼ tsp or pinch of asafoetida / heeng
2 whole dried red chili pepper
3 whole cloves / laung
½ tsp cumin seeds / jeera
1½ tbsp Kashmiri chili powder or Paprika
3-4 tbsp oil
1½ cup water
½ tsp ground ginger / sonth
½ tsp ground fennel / saunf powder
½ tsp whole cumin / jeera sabot
½ tsp cumin / Jeera powder
½ tsp. Turmeric / Haldi Powder
1 tsp salt or as per taste
½ tsp Vear Masala / Kashmiri tiki Masala
2 or 3 Green Chilies
1 tsp. lemon juice (Optional)
Directions
- Prepare a pan or pot by adding oil and heating it over medium heat.
- Sauté cut eggplants until brown (around 5 minutes) and set them aside.
- Sauté cut apples for 3-4 minutes in the same pot.
- Add asafoetida, whole dried red chili pepper, cloves, and cumin seeds, sauté for a minute.
- Mix in Kashmiri chili powder, Turmeric powder, and ¼ cup water, stirring gently to maintain apple integrity.
- Incorporate ginger powder, fennel powder, cumin powder, salt, and green chili peppers with 1 cup water, mixing gently.
- Cook for 10 minutes until apples are tender but not overly soft; add eggplants.
- Cook for an additional 5-6 minutes until apples and eggplants are soft but not mushy.
- Optionally, add lemon juice for a slightly sour taste.
- Finish by adding Kashmiri vaer masala, transfer to a serving bowl, garnish with green peppers, and serve over steamed rice.
Notes
- Traditional preparation involves deep frying eggplants.
- You can deep fry the eggplants if desired.
- Soak the eggplant in cold water for 30 minutes.
- After soaking, place it in a strainer for 10 minutes to drain excess water.
- Frying the eggplant after this process will result in less oil absorption.
People also ask:
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Can I substitute Bum Choonth?
While substituting isn’t ideal, you can try tart green apples like Granny Smith or Fuji. However, the flavor and texture will be slightly different.
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Where can I find Bum Choonth?
Bum Choonth can be found in specialty grocery stores, farmers’ markets, or online retailers. It’s usually in season from September to November.
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Can I make Bum Choonth ahead of time?
Yes! Bum Choonth Wangan tastes even better the next day. Simply reheat it gently on the stovetop or in the microwave.
Important Search Terms:
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