Kashmiri Savory Apples and Eggplant (Choonth Wangun) (Edit recipe)

99 recipes
|
90 followers

This is a classic Kashmiri vegetarian dish where tart Granny Smith apples are paired with tender eggplants in a spiced gravy. Traditionally called “Bumchoonth Wangun “ , it's made with quince but Granny Smith apples are a great substitution. The apples lend a gentle sweetness and slight tang, balancing the smokiness of the eggplant. Typically enjoyed with steaming white rice, this recipe captures the subtle harmony of fruit and vegetable in a savory combination. It would pair wonderfully with this lamb recipe. This recipe features Argilos Olive Oil and Primal Palate’s Apple Pie Spice.

Share

Save

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

12

Serves: 4

Ingredients

3 whole Apple, Granny Smith
4 whole Eggplant, I prefer to use long Chinese eggplant
3 Tbsp ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos, Can substitute with avocado or mustard oil
2 Tbsp Lemon Juice
2 whole Green Chilies, Can sub with jalapeño or other pepper
1.5 tsp Salt

Spices

0.5 tsp Cumin Seed, Whole
1 tsp Ginger, Ground
2 tsp Kashmiri Chili Powder, Can sub with paprika for less heat
0.5 tsp Apple Pie Spice - Primal Palate, Can Sub with garam masala
1 pinch Asafetida, Optional , Use gluten free version for whole30 or GF

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cut eggplant into long thin slices
Cut apples in 4 slices each and cut each slice into 2 pieces
This step is optional but I like to bake /roast the eggplants in an air frier or oven before cooking as it elevates the taste . To air fry , spray or add a little oil to eggplant and air fry at 400 for 10-15 min, then keep on the side
Heat oil in a wide bottomed wok or skillet at medium heat
Add cumin seeds and let them bloom
Add a pinch of asafetida powder (optional)
Follow by adding Kashmiri chili powder and ginger powder and toast briskly for 15 seconds . Take care not to let the spices burn . Add 2 cups of water and bring to a boil
Add apples and salt
Cover with a lid for 5-10 mins till apples are slightly tender
Add the roasted eggplants , lemon juice and green chilies
Let everything simmer on low heat for 10 minutes till eggplant and apples are tender
Sprinkle with primal palate apple pie spice or traditional Indian garam masala (the spices in the apple pie mix like cinnamon and cardamom go very well with this recipe )
Serve on a bed of white rice and enjoy this unique savory apple recipe

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	10 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	853 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.