Choonth Wangan - Stewed Apples and Eggplant

Choonth Wangan - Stewed Apples And Eggplant

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Stacy Goodall


What a cool combo! Eggplant and apple!?! Mark Bittman says "The apples and eggplant complement each other perfectly, to the point where each loses a bit of its identity and gains something unusual." Sound fascinating!! From Mark Bittman's The Best Recipes in the World.


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10 Min
20 Min
Stove Top


  • 1/4 c
    corn, grapeseed, or other neutral oil
  • 1 lb
    eggplant, preferably the small lavender kind, cut into 1-inch cubes
  • 1 lb
    granny smith or other tart, crisp aples, peeled, cored, and cut into eighths
  • 1/2 c
    tamarind paste
  • 1 tsp
    fennel seeds
  • 1 Tbsp
    ginger, peeled and minced
  • 1 tsp
    cardamom, ground
  • 1 tsp
    cinnamon, ground
  • pinch
    cloves, ground
  • 1/4 tsp
  • 1/4 tsp
    asafetida, optional
  • ·
    salt, to taste
  • ·
    pepper, to taste
  • ·
    cilantro, chopped for garnish

How to Make Choonth Wangan - Stewed Apples and Eggplant


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

Printable Recipe Card

About Choonth Wangan - Stewed Apples and Eggplant

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Indian

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