Thursday, December 9, 2010

Kashmiri Bumtchoonth Wangun: Quince with Eggplants

Thankyou Anita of A Mad Tea Party, who finally led me to this recipe. In the previous post,  had substituted tart Granny Smith Apples for the Quince.

 But a couple of days ago, found these beauties at the local grocery; not cheap, as they cost $ 1. 99/ each. It sat on my table giving out that subtle lovely fragrance of pear and apples.  Perhaps I might go out and buy one more for Quince Jam too! :-)

Bumtchoonth Wangun Recipe
1 Quince cored, peeled and sliced
2 eggplants [ slim, long pink-purple ones speicified]
I have used the round ones.
2 tsp coriander powder [ dry roasted and coarsely powdered in this recipe ]
1 1/2 tsp fennel powder [ coarsely powdered in this recipe]
1 tsp turmeric powder
Garam Masala
1 tsp cayenne/ red chilli powder
2 cloves 1 tejpatta
1 green cardamaom
2 green chillies, slit
1/2 tsp Kashmiri or Punjabi Garam Masala
2 tsp yogurt
A pinch Hing / Asafoetida
2-3 mustard oil [ used vegetable oil here]

Section the Quince- 10-12 slices
Make a thin paste of all the spice powders except the hing/ Asafoetida,  Keep aside,
Heat oil and saute the Quince sections
Drain and keep aside,
Saute the Brinjal slices till golden
Add Hing to the rest of the oil [ add more oil in tsps, if needed]
Add cardamom, cloves and tejpatta,
Turn down heat and add the spice paste,
Cook for a couple of minutes,
Add yogurt paste and cook for a couple of minutes,
Add the quince and eggplants,
Add the slit green chillies,
Add enough water to cover the vegetables
Cook on medium high for about 30 minutes until the quince is cooked.
Season with garam masala and serve.


  1. Dear Q
    So almost 2 $ for one Quince was worth it! Let me see if I can get one here for 0.2 $, Ha ha.
    I am revisiting Kashmiri dishes, one I have dished out in my last posting. I always cook the old traditional Kashmiri recipes, very little option to change the spicing.
    But now I am getting into modified Kashmiri dishes, which uses additional spicing ( and even onion , garlic too, Oh! God).
    I am going to try this recipe, if I dont get the quince I shall put some thing else
    Have a nice weekend

  2. Wow made it.
    I love quince jam but never tried any subzi n this one should be great.. coming from Anita.

  3. Very interesting dish, looks soo marvellous..

  4. Thanks Sangeeta and Priya!
    Ushnishda, Thankyou! The curry you made had the same type of thin gravy; it was pure coincident that the quince came up in the produce aisle!

  5. This is very new to know ...looks scrumptious! :)

  6. quince is very new to me...will look for it in the grocery store now...

  7. Thanks Ananda; ICB, ams eeing quince for the first time and they were from California.

  8. I always wanted to make this and Anita's post is so inspiring is int it? I love the click!

  9. never tried quince... this post is making me want to...

  10. Wow I've only seen quince in sweet things. Had no idea it could be used in savory dishes. Sounds fantastic.

  11. Thanks Xialo, Fathima and Sushma!

  12. Have tasted this fruit,curry looks awesome.


Thank you for your valuable feedback!