| Prep Time | 10 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 3 Medium size Apple 3 Medium size (Cut into pieces removing the skin)
- 2 Tomato
- 1/4th piece Ginger
- 50 grams Grated coconut (optional)
- 2-3 tsp Ghee
- 8-10 piece Curry leaves
- 1/4th tsp Cumin seeds
- As required Salt To taste
- 2-3 Bay Leaves
- To garnish Corriander Leaves
- 1/4th tsp Kashmiri Red Chilli Powder
- 1/4th tsp Turmeric Powder
- 1/4th tsp Mustard seeds
- 1/2 tsp Corriander Powder
- 1 cup Water
Ingredients
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Instructions
- For Gravy Grind tomatoes, bay leaves, cumin seeds, grated coconut, curry leaves, turmeric powder, red chilli powder into a fine paste. Add ghee and heat a pan adding mustard seeds. Once the seeds splutter, immediately add coriander powder. Mix well for 2 minutes. Then add the gravy. Keep stirring till the gravy leaves the sides of the pan. Now add the cut apples, mix well by adding water and salt. Keep it covered on low flame for 10-12 minutes. Garnish with coriander leaves. Serve hot with chapatti/paratha/rice.