Eggplant and apples, Kashmiri style
2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro
Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.
Source: 660 Curries by Raghavan Iyer
2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro
Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.
Source: 660 Curries by Raghavan Iyer
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