Method:

1. Take a pan or Pot, add oil to the pot. Turn on stove & keep it on medium heat. When the oil is hot add in cut eggplants and let them sauté for 5 minutes until they are brown. Once they are brown take them out from the pot and set them aside in a plate.
2. Add in cut apples and sauté for another 3-4 minutes.
3. Add asafoetida, whole dried red chili pepper, cloves, cumin seeds. Stir the whole spices and let them sauté for a minute. 
4. Add Kashmiri chili powder & Turmeric powder and ¼ cup water. Stir well. Make sure to stir gently without breaking the apples.
5. Add ginger powder, fennel powder, cumin powder, salt.
6. Add green Chili peppers and 1 cup water. Mix gently.
7. Let it cook for 10 minutes till Apples are tender not soft, add egg plants at this point. Mix gently and make sure the apples and eggplants are coated with spices
8. Let it cook for 5-6 minutes more till apples are soft NOT mushy and egg plants are soft too.
9. If you want apples little bit sourer you can add lemon juice at this point.
10. Once ready add Kashmiri vaer masala.
11. Transfer cooked dish in a serving bowl, garnish with Green peppers and serve over steamed rice.

Tip:

Traditionally the eggplants are deep fried. Please feel free to deep fry the eggplants if you want.

Soak eggplant for ½ an hour in cold water and then take it out and keep it in strainer for 10 minutes so that all the water is drained out. Fry now and eggplant won’t suck much oil.