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Home » Indian Sabji Curry » Kashmiri Green Apple Brinjal Curry/ Bom Chount Wangan

Kashmiri Green Apple Brinjal Curry/ Bom Chount Wangan

Published: Jul 2, 2018 Modified: Sep 10, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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A white bowl with Kashmiri Green apple brinjal curry resting on a saffron and white silk stole and with a grey book on the Himalayas alongside
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A dish with many names: Chunthi Vanghun, Tschunt Wangun, Bom Chount Wangan - exotic sounding names for this easy and very tasty Kashmiri Green Apple Brinjal Curry. Gets made in no time at all, and the flavours of the tart green apple added to that of the fried brinjal makes for a very different eggplant curry.

Kashmiri Green Apple Baingan Curry
Kashmiri Green Apple Baingan Curry

Making Kashmiri Green Apple Brinjal Curry

Tart bright green apples from the nearest fruit stall, and lovely slender purple eggplant from First Agro Farms went into this Bom Chount Wangan.

A few condiments, chilies, a little frying, a little sautéing, and my curry was ready!

When you next want to perk up your meal a little, try this easy recipe for Kashmiri Green Apple Brinjal Curry. I have had it with rice and a simple dal tadka, as well as rolled up in a roti smeared with a little butter (after ferreting out the chilies of course) and both ways, it tasted so good! There's something about fried baingan that I just can't keep away from though I do try nowadays to reduce fried food.

The theme at the Shhhhh Cooking Secretly Challenge FB Group for Food Bloggers for June 2018, was the cuisine of Jammu and Kashmir. Not having visited this beautiful Indian State, I knew very little about its cuisine.

I got myself two lovely cookbooks, which are now the pearls in my cookbook collection: Kashmiri Cuisine - Saffron Plate, A historic perspective, by Nancy Khosa and Kashmiri Cuisine, Koshur Saal - Traditional Quick and Easy Recipes by Chandramukhi Ganju. It was enjoyable to browse these books as well as read online on Kashmir and Jammu, each region with its variety of food and interesting use of ingredients. I now had to decide which of these delectable items to make.

As you would have seen from my earlier posts, the group works like this:

I’m one of the food-blogger members of the Facebook group, Shhhhh Cooking Secretly Challenge  and recently we have been making food from the regional cuisine ie of each Indian State. Each of us members is partnered with another and we exchange the names of 2 ingredients to fit in with the theme for the month. We each prepare the dish of our choice and post a picture on the group. The other members try to guess which 2 ingredients were the ‘secret’ ones used in the recipe.

My partner for June, the vivacious Renu Agrawal Dongre suggested Lotus stem as one of the ingredients to be used. I was happy with this and planned to make Kamal Kakdi Yakhni Curry. Searching high and low in Bangalore's markets, however, including Jayanagar's 4th Block market which usually has every vegetable  under the Sun, I could not lay my hands on Lotus stems as the monsoons had set in and these veggies were not available in  this season. Back I went to Renuji, and we rethought the ingredients: this time it was apple and fennel. The choice of recipe then became easy as both my cookbooks had a recipe for the Kashmiri Green Apple Brinjal Curry! My recipe is an adaptation of these two recipes.

Fried eggplant with green apples cooked in spices, on a white marble slab, a slice of green apple on the left and a book on the Himalaya mountains above it
Green apple and eggplant curry

For Renuji I suggested turmeric and yogurt as her secret ingredients. She has made Kashmiri Dum Aloo, an authentic version of the dish which is spicy and looks delicious, do check it out!.  Renuji blogs at Cook with Renu. I enjoy browsing her site with its many recipes - from Indian snacks and traditional desserts such as Dudhi Halwa and Namkeens of various types, Puris and Pakodas to Parathas, Pancakes and Soups. You will find many interesting recipes such as for Zucchini, Brinjal Pancakes and a delicious sounding Hazelnut Chocolate Butter.

I found Jammu and Kashmir's food very interesting, perhaps more than any of the Indian States I have been reading about and experimenting with so far. The plan is now to hunt down ingredients and make more of these recipes with the two cookbooks as my guides.

Kashmiri Green Apple Baingan Curry in a brass bowl on a pale brown background and a silk embroidered jacket alongside in purple and blue
Kashmiri Green Apple Baingan Curry

Other Regional Curry Recipes :

  • Brinjal Curry with Capsicum
  • Bhojpuri Baingan Badi Sabzi: Brinjal Spinach Curry
  • Bitter Gourd Fry with 5 ingredients/ Karela or Pahakkai Fry
  • Odia Cabbage Potato Peas Curry/ Bandha Kobi Torkari

This Post on Kashmiri Green Apple Baingan Curry has been shared first on the following event:

Logo for shhh secretly challenge group
Kashmiri Green Apple Brinjal Curry or Bom Chount Wangan Sabzi of fried eggplant and green apple cooked in spices, in a white bowl with a silk stole and book on the Himalayas alongside

Kashmiri Green Apple Brinjal Curry - Bom Chount Wangan Sabzi

Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Author: Sujata Shukla
Easy Kashmiri Green Apple Brinjal Curry or Bom Chount Wangan Sabzi - delicious fried brinjal cooked with green apple spiced with fennel, clove, cumin, chilli and ginger. Brinjal will never be the same again!
Print Recipe

Ingredients

  • 1 Large Green Apple - about 1.5 cups when sliced
  • 3 Long Purple Brinjal - Thin Japanese brinjal - about 1.5 cups when sliced
  • ¼ teaspoon turmeric powder - Haldi
  • ½ teaspoon Fennel Powder/ Saunf Powder
  • ¼ teaspoon salt - or to taste
  • 2 tablespoons cooking oil - I used sunflower oil
  • 2 Green chillies - or to taste
  • ½ teaspoon red Chilli powder/ Kashmiri chilli powder
  • ½ teaspoon Cumin Powder/ Jeera Powder
  • ½ teaspoon ginger powder
  • 1 pinch clove powder
  • 1 pinch Asafoetida Powder/ Hing Powder
  • ¼ cup water

Instructions

  • Slice the green apple with its peel on, into long thin slices after removing the core and seeds. You may also slice the apple after frying the brinjal, so that you can cook it before it begins to brown. Top and tail the purple brinjal (remove the stem and slice a little off the bottom) and cut into slices similar to the apples. Add half the turmeric powder and half of the fennel powder in the ingredients list, along with a pinch of salt, to the sliced brinjal and mix them in well. The turmeric will stop the brinjal from browning.
  • Heat the oil in a frying pan or kadai and add the brinjal slices with the powders and salt that you mixed with them. If the brinjals are thinly sliced, it would take 5-8 minutes for them to fry till cooked, on medium heat. Drain the oil and remove the brinjal from the pan, setting them aside to drain in a colander.
    Thinly sliced brijnal with fennel powder and slat, deep fried for the Kashmiri Green Apple Brinjal Curry
  • In the same pan and using the left over oil in which the brinjal was fried, add green chillies and then hing/ asafoetida. Sauté for 30 seconds.
  • Add the apple slices and all the powders as in the ingredients list - the remaining half of the turmeric and fennel powders, the red chilli powder, the cumin, ginger and clove powders. Add some of the salt, being cautious as the apple will cook down a little. You can check and add more salt if required, in the end. Stir well and sauté on low heat for 10-12 minutes, until the apple is tender.
    Spices and salt added to the green apples in the pan
  • Add the water, stir and cook for about 5 minutes, or till the apple is cooked.
  • Add the fried brinjal and gently stir it in. Check for salt and add more as required. Stir. Turn off the heat and transfer the Kashmiri Green Apple Brinjal Curry to a serving dish (removing it from the hot pan so that it stops cooking). Serve with hot rice or with roti.

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Reader Interactions

Comments

  1. Anu says

    July 27, 2018 at 12:50 am

    Apples with brinjals - such a unique combination. Your curry looks so good and I am going to give it a try. I am sure I will enjoy the tanginess of Apples in this.

    Reply
    • Sujata Shukla says

      July 27, 2018 at 12:58 am

      Thank you Anu! It’s tangy and flavourful!

      Reply
  2. Mayuri Patel says

    July 26, 2018 at 2:21 am

    Ever since I'd come across this recipe while trying to discover more about the Kashmiri Cuisine, I've wanted to try this unique combination of brinjals and apples. Now I have a recipe to follow. It looks so delicious.

    Reply
    • Sujata Shukla says

      July 26, 2018 at 1:41 pm

      Thank you Mayuri. I was surprised at how well the apple and brinjal went together!

      Reply
  3. Jayashree says

    July 21, 2018 at 4:08 pm

    This is such a unique combination, looks so delicious, must try it sometime.

    Reply
    • Sujata Shukla says

      July 26, 2018 at 2:12 pm

      Thank you Jayashree! Do let me know if you try it out!

      Reply
  4. Renu says

    July 20, 2018 at 6:27 pm

    Never thought of green apple and brinjal. Looks so different and so delicious.

    Reply
    • Sujata Shukla says

      July 20, 2018 at 9:28 pm

      Thank you, Renu!

      Reply
  5. Priya says

    July 19, 2018 at 12:00 pm

    tart apples and brinjals in a curry..thats really new to me. Will def try this recipe soon...do the two books you have mentioned have vegetarian recipes as well??

    Reply
    • Sujata Shukla says

      July 20, 2018 at 9:29 pm

      Yes, Priya. Both the cookbooks have veg and non veg recipes. Some unusual combinations and flavours too

      Reply
  6. Poonam Bachhav says

    July 16, 2018 at 2:02 pm

    Never thought of pairing Green Apple and Brinjal in a curry Di ! Interesting share !

    Reply
    • Sujata Shukla says

      July 20, 2018 at 9:30 pm

      Thank you, Poonam! I will be making this Curry often, I think!

      Reply
  7. Avin says

    July 14, 2018 at 2:10 pm

    I would have never thought of adding green apple to any curry😋😋 looks delicious.

    Reply
    • Sujata Shukla says

      July 14, 2018 at 2:13 pm

      Thank you Avin! It’s great learning about different Indian cuisines and the rich variety they have to offer, isn’t it!

      Reply
  8. Sujata Roy says

    July 13, 2018 at 8:52 am

    A different and unique recipe. Green apple and brinjal never thought of this combo. Great share. Thanks for this wonderful recipe.

    Reply
    • Sujata Shukla says

      July 13, 2018 at 12:36 pm

      Thank you so much, Sujata!

      Reply
  9. Sujata Roy says

    July 12, 2018 at 9:27 pm

    Green apple and Brinjal curry is completely different and new to me. This sounds superbly delicious. Thanks for the unique recipe. Awesome share.

    Reply
    • Sujata Shukla says

      July 13, 2018 at 12:35 pm

      Thank you, Sujata!

      Reply
  10. Aruna says

    July 12, 2018 at 11:34 am

    Apple and Brinjal, now that's a unique combination. I can imagine the tartness of the apple complementing the mellow taste of the brinjal, and giving it a unique twist!

    Reply
    • Sujata Shukla says

      July 13, 2018 at 12:35 pm

      Thank you, Aruna!

      Reply
  11. Priya Suresh says

    July 09, 2018 at 1:44 am

    Quite an interesting and different curry, never heard about this combination. Seriously you came up with a delicious curry. Thanks for sharing.

    Reply
    • Sujata Shukla says

      July 09, 2018 at 9:12 am

      Thank you Priya!

      Reply
  12. themadscientistskitchen says

    July 08, 2018 at 5:26 pm

    Wow this curry with brinjal n Apple's spuds delicious n very unique. You live in Bangalore? Next time I will get in touch to meet you n raid your bookshelf

    Reply
    • Sujata Shukla says

      July 09, 2018 at 9:12 am

      Please come! We will talk Food and books!

      Reply
  13. Seema Doraiswamy Sriram says

    July 08, 2018 at 2:25 pm

    Sujatha, I dont know if love your book collection or your recipes more... Coming soon.

    Reply
    • Sujata Shukla says

      July 08, 2018 at 2:55 pm

      😄 Thank you Seema! Do come, I would love to show you the book collection!

      Reply
  14. Shobha Keshwani says

    July 08, 2018 at 11:15 am

    The apple and brinjal combo is really very different.. must give it a try. looks really tasty.

    Reply
    • Sujata Shukla says

      July 08, 2018 at 11:30 am

      Thank you Shobha! Yes it is tasty!

      Reply
  15. The Girl Next Door says

    July 02, 2018 at 6:31 pm

    Wow. who would have thought of pairing brinjal and green apple together?!
    The curry looks absolutely delish! 🙂
    BTW, I picked up some dried apples on our recent holiday in Kashmir - wondering what to do with them. Any ideas?

    Reply
    • Sujata Shukla says

      July 02, 2018 at 10:10 pm

      I know, right? So tasty it was!
      About the dried apples - if they are not very sweet, maybe use them in pasta or risotto instead of sun dried tomatoes. Should give a nice flavour! Let me know if it works!

      Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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