CHOONTH WANGAN - STEWED APPLES AND EGGPLANT

Choonth Wangan - Stewed Apples and Eggplant image

Provided by Stacy Goodall

Time 30m

Number Of Ingredients 14

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1/4 c corn, grapeseed, or other neutral oil
1 lb eggplant, preferably the small lavender kind, cut into 1-inch cubes
1 lb granny smith or other tart, crisp aples, peeled, cored, and cut into eighths
1/2 c tamarind paste
1 tsp fennel seeds
1 Tbsp ginger, peeled and minced
1 tsp cardamom, ground
1 tsp cinnamon, ground
pinch cloves, ground
1/4 tsp cayenne
1/4 tsp asafetida, optional
salt, to taste
pepper, to taste
cilantro, chopped for garnish

Steps:

1. Put the oil in a large skillet, preferable nonstick, over medium heat. A minute later, add the eggplant and apples and cook, stirring occasionally, until the eggplant and apples are both quite tender, 15 to 20 minute.
2. Gently stir in all the remaining ingredients except the cilantro, along with 1/2 cup water; adjust the heat so the mixture simmers.
3. Cook, stirring gently, until the mixture is thick. Taste and adjust the seasoning, then garnish and serve.