Choonth Wangan

Ingredients

• 1/4 cup corn, grapeseed, or other neutral oil
• 1 pound eggplant, preferably the small lavender kind, cut into 1-inch cubes
• 1 pound Granny Smith or other tart, crisp apples, peeled, cored, and cut into eighths
• 1/2 cup tamarind paste, homemade (page 585) or store-bought
• 1 teaspoon fennel seeds
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1/4 teaspoon cayenne
• 1/4 teaspoon asafetida (hing; see page 10), optional
• Salt and black pepper to taste
• Chopped fresh cilantro leaves for garnish