Bam Tsount with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Fruit

   • Wash the quince and apples thoroughly. Peel, core, and cut them into thick 1-inch wedges.
   • Immediately place the cut fruit into a large bowl of cold water to prevent oxidation and browning.
2. 2

   Shallow-Fry the Fruit

   • Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point. This is crucial for removing its raw pungency.
   • Reduce the heat to medium and let the oil cool for 30 seconds. Carefully drain the fruit pieces and add them to the hot oil.
   • Sauté for 5-7 minutes, stirring gently, until the edges of the fruit are lightly golden. Remove with a slotted spoon and set aside.
3. 3

   Prepare the Spice Base

   • In the same pan with the remaining oil, lower the heat to low. Add the hing and cumin seeds. Let the seeds sizzle for about 30 seconds until fragrant.
   • In a small bowl, whisk together the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder with 1/4 cup of water to form a smooth paste.
   • Pour this spice paste into the pan. Cook for 2-3 minutes, stirring continuously, until the paste thickens and you see oil separating from the masala.
4. 4

   Simmer the Curry

   • Return the sautéed quince and apple pieces to the pan. Gently stir to coat them with the masala.
   • Add the remaining 2.25 cups of water, tamarind paste, sugar, and salt. Stir well to combine.
   • Increase the heat to medium-high and bring the curry to a boil.
5. 5

   Cook and Serve

   • Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes.
   • The curry is ready when the quince pieces are tender and can be easily pierced with a knife. The apples will be very soft by this point.
   • Turn off the heat and let the curry rest, covered, for at least 10 minutes to allow the flavors to meld and deepen.
   • Serve hot with steamed rice.