Bom Choonth
A unique Kashmiri delicacy where tart apples are simmered in a sweet, sour, and spicy gravy. This fragrant curry, flavored with fennel and ginger powder, offers a delightful taste of the valley.
For 4 servings
7 steps. 25 minutes total.
- 1
Prepare the Apples: Wash the apples thoroughly
- a.Core them and slice them into thick wedges, about 1/2-inch thick. You can leave the skin on for added texture and fiber, or peel them if you prefer.
- 2
Step 2
- a.Shallow-Fry the Apples: Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it reaches its smoking point, then reduce the heat to medium. Carefully place the apple slices in the hot oil in a single layer (work in batches if needed). Fry for 2-3 minutes per side until they are light golden brown and slightly crisp. They should be partially cooked but still firm. Remove with a slotted spoon and set aside.
- 3
Step 3
- a.Temper the Spices: In the same pan with the remaining oil, lower the heat to low. Add the cumin seeds and asafoetida. Sauté for about 30 seconds until the cumin seeds splutter and become fragrant.
- 4
Step 4
- a.Sauté Powdered Spices: Add the fennel powder, ginger powder, Kashmiri red chili powder, and turmeric powder to the pan. Stir continuously for 30-40 seconds. Be very careful as these spices can burn quickly on low heat.
- 5
Step 5
- a.Create the Gravy: Immediately pour in the water, stirring well to combine with the spices and prevent them from burning. Add the tamarind paste, grated jaggery, and salt. Increase the heat to medium and bring the mixture to a gentle boil, stirring until the jaggery is completely dissolved.
- 6
Simmer the Curry: Gently slide the fried apple slices into the simmering gravy
- a.Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. The gravy will thicken, and the apples will become tender while still holding their shape. Avoid overcooking, as the apples can become mushy.
- 7
Step 7
- a.Rest and Serve: Turn off the heat and let the curry rest, covered, for at least 5 minutes to allow the flavors to meld together. Serve Bom Choonth hot with steamed rice or fresh rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using tart apples is crucial to balance the sweetness of the jaggery and the sourness of the tamarind.
- 2Frying the apples first is a key step; it helps them retain their shape and texture in the gravy.
- 3For an authentic Kashmiri taste, heat mustard oil to its smoking point before cooking to mellow its pungent flavor.
- 4Do not over-simmer the apples in the gravy, as they can break down and turn into a mush.
- 5Taste the gravy before adding the apples and adjust the salt, jaggery, or tamarind to achieve your preferred balance of flavors.
Adapt it for your goals.
Sweetener Swap
You can replace jaggery with an equal amount of brown sugar or a couple of tablespoons of date paste for a different kind of sweetness.
Add Garam MasalaAdd Garam Masala
For a warmer spice profile, sprinkle 1/4 teaspoon of garam masala over the curry just before turning off the heat.
Use PearsUse Pears
For a twist, you can make this recipe with firm, slightly under-ripe pears instead of apples. The cooking time may need slight adjustment.
Why this is on our healthy list.
Aids Digestion
The inclusion of fennel powder (saunf) and ginger powder (sonth) makes this dish beneficial for digestion, helping to reduce bloating and indigestion.
Rich in Dietary Fiber
Apples are an excellent source of dietary fiber, which promotes gut health, aids in regular bowel movements, and helps in maintaining a healthy weight.
Source of Antioxidants
Apples and spices like turmeric contain powerful antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Tart and firm apples are ideal as they hold their shape well and provide a sour contrast to the sweet gravy. Granny Smith, Kashmiri Ambri, or any crisp, tart local variety works perfectly.