Kashmiri Bom Chount – Wangan



1 kg green apples, washed cut into pieces

1/2 kg eggplant, washed cut into pieces

1 tbsp. coconut oil

1 – 2 tbsp. red chilly powder

2 tbsp. fennel powder

1/2 tsp. ginger powder

1 tbsp. good quality salt

1 tsp. garam masala

1 tsp. cumin seeds

¼ cup fresh coriander

300ml water


In a large frypan cook in coconut oil the eggplant and apple for 3-5 minutes, keep them in a bowl.


Keep the oil and cook all of the spices.

Add all the ingredients along with 300 ml water and keep on low flame for 15 minutes.

Serve hot with boiled brown or basmarti rice.