apple gotsu

i take simple pleasure in discovering new recipes- just the germ of the idea not the actual details, which i do not bother following anyway. and i have been stumbling across gems recently- cardamom lemonade at the hokyoji retreat, karela thogaiyal (chutney for northies and non-indians) which subbu made, and recently apple gotsu (or gojju as supriya calls it). and i made it (up) last night.

use sourish apples. i used honey crisps which are sort of a local gala. cut the apples into crescent wedges or cubes. fry mustard seeds, fenugreek seeds, urad dal and dried red chillies in a tsp of oil and when they turn golden and start to splutter, add the sliced onions and then the apples. add a little bit of water and let it stew. add salt to help the process. sugar is optional as the apples are sweet anyway. when the apples start getting soft, add more water, dissolve a tsp of tamarind paste, add some sAmbAr powder, bring to a boil, then simmer and let it thicken. the apples should get soft but not crumble. garnish with curry leaves (preferred) or cilantro. serve with rice and/or chapatis.

okay i cheated a bit by using sAmbAr powder. you can also dry roast the spices including hIng and grind them and make a paste with coconut like for sambar ab initio. but yesterday i didn't have the time, inclination, patience, coconuts or hIng !!