Bom Chount with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Fruit: Peel, core, and cut the quince and apples into 1-inch cubes. Immediately place them in a large bowl of cold water to prevent browning while you prepare other ingredients.

2. 2

   Sauté the Fruit: Heat the mustard oil in a heavy-bottomed pan or pot over medium-high heat until it just begins to smoke. Turn off the heat and let it cool for 30 seconds. Return the heat to medium. Drain the fruit cubes thoroughly and carefully add them to the hot oil. Sauté for 5-7 minutes, stirring occasionally, until the pieces are lightly golden on the edges. Remove with a slotted spoon and set aside.

3. 3

   Temper the Spices: In the same oil, reduce the heat to low. Add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds until fragrant, being careful not to burn them.

4. 4

   Create the Masala Paste: In a small bowl, whisk together the Kashmiri red chilli powder, fennel powder, dry ginger powder, and turmeric powder with 1/4 cup of water to form a smooth paste. This prevents the spices from burning.

5. 5

   Cook the Masala: Pour the spice paste into the pot. Stir continuously and cook for 2-3 minutes over medium-low heat until the paste darkens, thickens, and you see oil separating at the edges.

6. 6

   Simmer the Curry: Return the sautéed quince and apple pieces to the pot. Add the cinnamon stick, crushed black cardamom, cloves, sugar, and salt. Pour in the remaining 2.25 cups of water and stir gently to combine. Increase the heat and bring the curry to a boil.

7. 7

   Slow Cook to Perfection: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. The curry is ready when the quince is tender enough to be easily pierced with a knife. The apples will be very soft and the gravy will have thickened.

8. 8

   Rest and Serve: Turn off the heat and let the curry rest, covered, for at least 10 minutes. This allows the flavors to meld beautifully. Serve hot with steamed rice.