Bam Tsount

1. 1

   Prepare the Fruit

   1.Wash the quince and apples thoroughly. Peel, core, and cut them into thick 1-inch wedges.

   2.Immediately place the cut fruit into a large bowl of cold water to prevent oxidation and browning.
2. 2

   Shallow-Fry the Fruit

   1.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.

   2.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.

   3.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

   1.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.

   2.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.

   3.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

   1.Return the sautéed quince and apple pieces to the pan. Gently stir to coat them with the masala.

   2.Add the remaining 2.25 cups of water, tamarind paste, sugar, and salt. Stir well to combine.

   3.Increase the heat to medium-high and bring the curry to a boil.
5. 5

   Cook and Serve

   1.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes.

   2.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.

   3.Turn off the heat and let the curry rest, covered, for at least 10 minutes to allow the flavors to meld and deepen.

   4.Serve hot with steamed rice.

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