Ingredients:
1 kg Bom Tchoonth (apple).
½ kg Wangan (Egg Plant).
2 tbsp Kashmiri Lal mirch (red chilly powder).
2 tbsp Saunf (fennel powder).
½ tsp Saunth (ginger powder)
1 tbsp Salt
1 tsp Garam Masala
1 tsp Zeera (Cumin Seeds)
Instructions:
- Wash Bum Tchoonth and Wangan.
- Cut the Bum Tchoonth in cubes and slice wangan lengthwise..
- In a pan add mustard oil and fry Bum Tchoonth and Wangan and keep them in a bowl.
- In the same pan, add Zeera.
- Add red chili powder, be careful not to burn the chili powder. You can add little water to avoid burning of chili.
- Now add some water, Fennel Powder, Ginger Powder, Garam Masala and salt and mix well.
- When it comes to boil add fried Bum Tchoonth and Wangan.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame.
- Add more water if required, and bring to boil.
- Serve with steamed rice.
Ingredients
Ingredients:
1 kg Bom Tchoonth (apple).
½ kg Wangan (Egg Plant).
2 tbsp Kashmiri Lal mirch (red chilly powder).
2 tbsp Saunf (fennel powder).
½ tsp Saunth (ginger powder)
1 tbsp Salt
1 tsp Garam Masala
1 tsp Zeera (Cumin Seeds)
Directions
Instructions: