Kashmir Style Bom Chount/Wangan Recipe-Spicy Apple Brinjal Curry
A sweet and spicy blend of Brinjal and Apple dry gravy, relished as a side dish usually during your everyday meal. The curry has simple flavours like red chilli powder, fennel powder and garam masala powder. Serve it along with hot phulkas or tawa paratha.
Bom chount–Wangan recipe has a great importance in Kashmiri cuisine. It is prepared on festivals, ceremonies and other occasions. It is believed to be a rare combination and hence offered as a bhog to ancestors.
Bom Chount-Wangan Recipe -Apple Brinjal Curry is best served with Spiced carrot pulao recipe or plain rice and Nadru ke kabab.
If you like this recipe, discover more recipes from Kashmiri Cuisine
- 1 Brinjal (Baingan / Eggplant)
- 1 Apple
- 2 teaspoon Red Chilli powder
- 2 teaspoon Fennel Powder
- 1 teaspoon Salt
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin seeds (Jeera)
- Oil , as required
How to make Kashmir Style Bom Chount/Wangan Recipe-Spicy Apple Brinjal Curry
To prepare Kashmir Style Bom Chount-Wangan Recipe, cut the apple and brinjal to wedges .
Fry the apple and brinjal in a pan and keep it aside aside. You can fry them separately as well till it is golden brown.
In the same pan, add cumin with the left over hot oil.Then add red chilli powder, fennel seed powder and stir with 1/4 th cup water till the water evaporates.
Add the fried apples and brinjal into the pan and mix well.Add garam masala and salt and keep it in on low flame for 5 minutes and take off heat.
Serve Kashmir Style Bom Chount - Wangan Recipe with Spiced carrot pulao recipe or plain rice and Nadru ke kabab.