Choonth Wangan

• 1/4 cup corn, grapeseed, or other neutral oil
• 1 pound eggplant, preferably the small lavender kind, cut into 1-inch cubes
• 1 pound Granny Smith or other tart, crisp apples, peeled, cored, and cut into eighths
• 1/2 cup tamarind paste, homemade (page 585) or store-bought
• 1 teaspoon fennel seeds
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1/4 teaspoon cayenne
• 1/4 teaspoon asafetida (hing; see page 10), optional
• Salt and black pepper to taste
• Chopped fresh cilantro leaves for garnish

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

corn, eggplant, crisp apples, tamarind paste, fennel seeds, fresh ginger, ground cardamom, ground cinnamon, ground cloves, cayenne, asafetida, salt, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/choonth-wangan-386203 (may not work)