Apple
A quick and easy sweet-tangy sabzi made with crisp apples and a tempering of mustard seeds and curry leaves. This unusual Indian side dish pairs wonderfully with roti or puri, and is ready in under 20 minutes.
For 4 servings
- prep · ~5 min
Prep the apples.
Wash, core, and dice the apples into 2 cm cubes. No need to peel if the skin is thin and unwaxed. Keep aside.
TIPUse a firm, slightly tart apple like Royal Gala or Fuji — soft apples turn mushy during cooking. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds and let them sizzle (15 sec).4.Toss in curry leaves and slit green chili. Stir for 10 seconds until fragrant.TIPStand back when the mustard seeds pop — they can jump out of the pan. - saute · ~4 min
Cook the apples.
1.Add the diced apples to the pan.2.Sprinkle turmeric powder, red chili powder, salt, and sugar.3.Toss well to coat the apples evenly with the spices.4.Sauté on medium heat for 3-4 minutes until apples are just tender but still hold their shape.TIPDon't overcook — the apples should have a slight bite, not turn into sauce. - garnish · ~1 min
Finish and serve.
Remove from heat. Squeeze the lemon juice over the sabzi and toss gently. Garnish with chopped coriander leaves and serve hot with roti or puri.
TIPThe lemon juice balances the sweetness and prevents the apples from oxidizing and darkening.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm, slightly tart apple like Royal Gala or Fuji to avoid mushiness.
- 2Cut apple cubes evenly (2 cm) so they cook at the same rate.
- 3Don't skip the lemon juice — it prevents browning and brightens the flavor.
- 4Cook apples just until tender with a slight bite; overcooking turns them into sauce.
- 5Stand back when mustard seeds splutter to avoid hot oil splatters.
- 6This sabzi is best served fresh, but leftovers keep 1 day in the fridge.
Adapt it for your goals.
Spicier version
Add 1/2 tsp of Kashmiri red chili powder or a pinch of dried red chili flakes with the tempering for extra heat without overwhelming the apple sweetness.
Nutty crunchNutty crunch
Stir in 2 tbsp of roasted peanuts or cashews after cooking for added texture and protein — a popular Gujarati-style twist.
Herb swapHerb swap
Replace coriander leaves with fresh mint leaves for a cooler, refreshing finish that pairs especially well with summer meals.
Low oil versionLow-oil version
Dry-roast the mustard and cumin seeds in a non-stick pan first, then add 1 tsp of water instead of oil to sauté the apples — reduces fat while keeping flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Apples provide both soluble and insoluble fiber (with skin on), supporting digestion and promoting a feeling of fullness.
Low in Calories
With minimal oil and sugar, this sabzi is a light side dish — approximately 80-100 calories per serving.
Antioxidant Boost
Turmeric, curry leaves, and apple skin are natural sources of antioxidants that help combat oxidative stress.
Vitamin C from Lemon
Lemon juice adds a dose of vitamin C and enhances iron absorption from the other ingredients.
Frequently asked questions
Yes, but firm, slightly tart apples like Gala, Fuji, or Granny Smith work best as they hold their shape during cooking — avoid soft or mealy varieties.
