Kashmir Style Bom Chount/Wangan Recipe – Spicy Apple Brinjal Curry
Introduction
Kashmir Style Bom Chount (also known as Wangan) is a delectable and flavorful curry that has earned its place in the hearts of Kashmiri cuisine lovers. This dish is a perfect blend of apples and brinjal (eggplant), creating a rich and aromatic combination that is both hearty and subtly sweet. Traditionally prepared during festivals, ceremonies, and other special occasions, Bom Chount holds a significant place in Kashmiri culture, often offered as a bhog (offering) to ancestors. It is a vegetarian delight that pairs beautifully with rice or spiced pulao, adding a touch of warmth and richness to any meal. Whether you’re celebrating a special event or simply craving something unique, this curry is sure to impress.
Kashmiri Style Bom Chount/Wangan Recipe Overview
| Category | Details |
|---|---|
| Cuisine | Kashmiri |
| Course | Lunch or Dinner |
| Diet | Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Serves | 2-3 people |
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 medium-sized |
| Apple | 1 medium-sized |
| Red Chilli Powder | 2 teaspoons |
| Fennel Powder | 2 teaspoons |
| Salt | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Oil | As required for frying |
Instructions
Step 1: Preparing the Ingredients
Begin by washing and slicing the brinjal (eggplant) and apple into wedges. Make sure the apple is peeled and cored before slicing into wedges. These will be fried separately to achieve a crispy, golden-brown texture that adds depth to the curry.
Step 2: Frying the Apple and Brinjal
Heat oil in a pan over medium heat. Add the apple and brinjal wedges, frying them until they are golden brown and cooked through. You can fry them separately if needed to prevent overcrowding in the pan. Once fried, remove them from the pan and set them aside.
Step 3: Tempering the Spices
In the same pan, add a little more oil if necessary and then toss in the cumin seeds. Allow the cumin to sizzle and release its fragrance in the hot oil. Be sure to stir to prevent burning.
Step 4: Adding the Spices
Once the cumin seeds are sizzling, add the red chilli powder and fennel powder to the pan. Stir them quickly with 1/4 cup of water, allowing the water to evaporate as the spices bloom in the hot oil. This helps the spices to release their full flavors.
Step 5: Mixing the Fried Apple and Brinjal
Now, return the fried apple and brinjal wedges to the pan. Gently stir them into the spice mixture, making sure they are well coated with the flavorful spices.
Step 6: Simmering the Curry
Add the garam masala and salt to the pan. Stir again, ensuring all the ingredients are well combined. Reduce the heat to low and let the curry simmer for about 5 minutes, allowing the flavors to meld together.
Step 7: Serving the Dish
Once the curry is done, remove it from the heat. Serve your Kashmir Style Bom Chount/Wangan with a side of spiced carrot pulao or plain rice, and pair it with Nadru ke Kabab for an authentic Kashmiri feast.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 2g |
| Fat | 8g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Sugar | 6g |
| Sodium | 400mg |
Tips & Variations
- Adjust Spice Level: If you prefer a spicier version, increase the amount of red chili powder or add chopped green chilies during the tempering process.
- Use of Mustard Oil: For a more authentic Kashmiri flavor, you can use mustard oil for frying and tempering. This gives the curry a deeper, more aromatic flavor.
- Add Yogurt: Some variations of Bom Chount include a spoonful of yogurt added towards the end of cooking for a creamy texture. You can add it after simmering and stir gently.
- Substitute Brinjal: If brinjal is not available, you can use zucchini as a substitute, although the flavor will be slightly different.
Why You’ll Love Kashmir Style Bom Chount/Wangan
Kashmiri cuisine is renowned for its complexity of flavors, and Bom Chount/Wangan is a perfect example of this. The combination of sweet apple with the earthy brinjal, complemented by the fragrant spices like fennel and garam masala, creates a unique dish that’s both aromatic and comforting. The natural sweetness of the apple balances out the bitterness of the brinjal, while the spices elevate the entire dish, making it irresistible. This curry is perfect for a family lunch or a special occasion, and its simplicity ensures that it can be enjoyed by vegetarians and non-vegetarians alike. Whether you’re hosting a Kashmiri-inspired dinner or simply looking to explore new flavors, Kashmir Style Bom Chount is sure to be a crowd-pleaser.
Pairing Suggestions
Kashmiri Bom Chount pairs wonderfully with:
- Spiced Carrot Pulao: The slight sweetness of the pulao complements the spiciness of the curry.
- Plain Rice: A simple base to soak up the delicious gravy.
- Nadru ke Kabab: A traditional Kashmiri vegetarian kebab made with lotus stem, which offers a delightful contrast in texture and flavor.
Enjoy this exquisite dish and bring a taste of Kashmir into your kitchen with every bite!
