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Apple Sabzi (Apple Cooked in Mild Spices With Coconut)
[Photograph: Prasanna Sankhe]
About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | Serves 2 |
| Active time: | 10 minutes |
| Total time: | 30 minutes |
| Special equipment: | Heavy bottomed lidded pan |
| This recipe appears in: | Beyond Curry: Apple Sabzi |
Ingredients
- 1 1/2 tablespoon coconut oil
- 1 teaspoon whole black mustard seeds
- 2 teaspoons split black gram
- 10 curry leaves
- 1 large red onion finely diced (about 1 1/2 cups)
- 3/4 cup scraped coconut flesh
- 2 small green chills (such as Thai bird chilis) slit lengthwise
- 1 teaspoon ground red chilli
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 medium red apples cores removed, cut into 1/2-inch cubes (about 1 cup)
- Kosher salt
- 1/2 cup water
Procedures
-
1
Heat oil in a medium saucepan over medium-high heat until shimmering. Add the black mustard seeds and the split black gram. Stir until they pop, about 1 minute. Add the curry leaves and step aside as they splutter. Stir until fragrant, about 10 seconds. Add the onions and cook, stirring frequently, until softened but not browned about 4 minutes. Add the coconut, green chills, chill powder, turmeric and coriander. Stir to coat the coconut with the spices and oil.
-
2
Add the apples, salt and water. Stir to combine. Cover with lid and allow to cook until the apple is tender, about 15 minutes. Serve as a side to an indian vegetarian meal.
