• 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.