Bum Tchoonth Wangan -Quincy Apple & Eggplant
- PREP TIMEMins
- COOK TIMEMins
- Total TimeMins
- SERVINGPeople
Ingredients
- 2 lb. bum tchoont (Quincy apple).
- 1 lb. wangan (Chinese long eggplant).
- 2 tsp. mirchi (red chili powder).
- 2 tsp. sounf (fennel powder).
- 1 tsp. saunth (ginger powder).
- ½ tsp Haldi (Turmeric powder)
- 1 tsp. noon (salt) or as per taste
- 2 Loung (cloves)
- ½ tsp. whole zeera (cumin).
- ½ cup oil
- 2 Green Chili
- 1 tsp. lemon juice (if apples are sweet).
METHOD
- Wash Bum chounth and wangan.
- Cut the apple in to small cubes 2” by 2” (or any other shape you like) and eggplant into 2” lengthwise.
- Fry eggplant and apple in a pan and keep them in a bowl.
- Drain off the excess oil from the pan and add saboot zeera in it
- Put chili powder & turmeric powder in oil and stir it along with ¼ cup of water till the water evaporates and oil separates. It will give you red color.
- Add the fried contents in the pan and mix evenly.
- Add all the ingredients along with 2 ½ cups of water and keep on low flame for 15 minutes till apples are tender.
- Serve hot with steam rice.
Note: If the apples are already sour, do not add lemon juice.
