Kashmiri Spicy Apple & Brinjal Curry (Bom Chount/Wangan)

Delve into the unique and rich flavors of Kashmiri cuisine with this delightful Kashmir Style Bom Chount/Wangan, a spicy apple brinjal curry that blends the savory depth of brinjal (eggplant) with the sweet tartness of apples. A perfect balance of spices like fennel powder and garam masala adds complexity to this dish, making it a perfect addition to any meal, particularly when paired with rice or a flavorful pulao.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Kashmiri

Course: Main Course (Lunch)

Diet: Vegetarian

Instructions:

1. Prepare the Vegetables and Fruit:

   • Start by washing the brinjal (eggplant) and cutting it into wedges. Similarly, peel the apple and cut it into wedges as well, ensuring both are of similar size to allow for even cooking.

2. Fry the Apple and Brinjal:

   • Heat some sunflower oil in a frying pan over medium heat. Once the oil is hot, add the brinjal wedges to the pan and fry until they turn golden brown and tender. Remove them from the pan and set them aside.
   • Next, add the apple wedges to the same pan and fry them until they are lightly golden and soft. Set these aside as well.

3. Prepare the Spice Mix:

   • In the same pan, add the cumin seeds (jeera) to the leftover oil. Let them sizzle for a few seconds to release their aroma.
   • Add red chilli powder and fennel powder to the cumin seeds, stirring well to combine. Pour in about 1/4 cup of water and stir the mixture until the water evaporates, allowing the spices to blend together and form a fragrant base.

4. Combine and Simmer:

   • Once the water has evaporated, add the fried apple and brinjal back into the pan. Gently toss them in the spice mix, ensuring they are evenly coated with the fragrant mixture.
   • Sprinkle garam masala and salt over the vegetables and fruit. Stir to combine, then reduce the heat to low. Let the mixture simmer for about 5 minutes to allow the flavors to meld together.

5. Final Touches and Serving:

   • Once the curry has simmered and the spices have infused into the brinjal and apple, remove the pan from the heat. The curry is now ready to serve.

Serving Suggestions:

• Kashmir Style Bom Chount/Wangan pairs beautifully with a serving of spiced carrot pulao or plain steamed basmati rice.
• You can also serve it with Nadru ke Kabab, a delicious Kashmiri-style lotus root kebab, to complete your meal.

This vibrant and flavorful curry not only offers a delicious twist on the traditional brinjal curry but also brings the unique flavors of Kashmiri cuisine right to your table. Enjoy this aromatic and satisfying dish with your loved ones!

Nutritional Information (Approximate per serving):

Enjoy this wholesome and vibrant dish that captures the essence of Kashmiri cuisine, blending sweet, spicy, and savory flavors in every bite!