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.

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Apple Sabzi (Apple Cooked in Mild Spices With Coconut)

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


  • 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


  1. 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. 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.

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