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

Quince

Ingredients

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]

Salt

Method

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.