-
Wash green apples, core and chop into small pieces.
-
Add salt to taste and set aside.
-
In a small saucepan, heat oil until hot.
-
Stir n mustard seeds and once it splutters and crackles, stir in curry leaves.
-
Saute on medium low heat for a few seconds.
-
Add the spice powders: 1 tsp Kashmiri red chili powder, ¼ tsp fenugreek powder (or seeds), dash of black pepper powder and ¼ tsp hing or asafetida powder.
-
Mix well, frying for a few seconds in medium low.
-
Turn off the heat and stir in the salted apples.
-
Mix well to coat with all the spices and oil.
-
Do a taste test and adjust seasonings and spices.
-
Squeeze some lime or lemon juice, mix again.
-
Let cool and enjoy with curd/yogurt rice, rotis, parathas etc. or as a side with any meal.
-
Store leftovers in the refrigerator and mix well before serving again.
-
Enjoy and Happy Eating!