Bom Choonth with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Apples: Wash the apples thoroughly. Core them and slice them into thick wedges, about 1/2-inch thick. You can leave the skin on for added texture and fiber, or peel them if you prefer.

2. 2

   Shallow-Fry the Apples: Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium. Carefully place the apple slices in the hot oil in a single layer (work in batches if needed). Fry for 2-3 minutes per side until they are light golden brown and slightly crisp. They should be partially cooked but still firm. Remove with a slotted spoon and set aside.

3. 3

   Temper the Spices: In the same pan with the remaining oil, lower the heat to low. Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds splutter and become fragrant.

4. 4

   Sauté Powdered Spices: Add the fennel powder, ginger powder, Kashmiri red chili powder, and turmeric powder to the pan. Stir continuously for 30-40 seconds. Be very careful as these spices can burn quickly on low heat.

5. 5

   Create the Gravy: Immediately pour in the water, stirring well to combine with the spices and prevent them from burning. Add the tamarind paste, grated jaggery, and salt. Increase the heat to medium and bring the mixture to a gentle boil, stirring until the jaggery is completely dissolved.

6. 6

   Simmer the Curry: Gently slide the fried apple slices into the simmering gravy. Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken, and the apples will become tender while still holding their shape. Avoid overcooking, as the apples can become mushy.

7. 7

   Rest and Serve: Turn off the heat and let the curry rest, covered, for at least 5 minutes to allow the flavors to meld together. Serve Bom Choonth hot with steamed rice or fresh rotis.