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Monday, August 26, 2013

Bom Chount - Wangan

Right from ancient times bum choonth has a great importance in our food. It is prepared on festivals, shrads and other occasions in addition to the normal days.  It is believed that it is one of the rare things which is not available in the heaven so on shrads, it is prepared as a bhog for the ancestors. In addition to this, it has medicinal value also.


Ingridents
  1. 1 kg bom chount (apple).
  2. 1/2 kg wangan (brinjal).
  3. 2 table spoon mirchi (red chilly powder).
  4. 2 table spoon sounf (fennel powder).
  5. 1/2 tea spoon saunth (ginger powder).
  6. 1 table spoon namak (salt).
  7. 1 tea spoon garam masala (mixture of ground cinnamon, black cardamom and cloves).
  8. 1 tea spoon zeera (cumin).
  9. 1 table spoon mango powder (if apple are sweet).
Method
  1. Wash the chount and wangan.
  2. Cut the apple and brinjal into pieces.
  3. Fry the brinjal and apple in a pan and keep them in a bowl.
  4. Drain off the excess oil from the pan and add zeera in it
  5. Put the chilly powder in oil and stir it along with 50ml water till the water evaporates and oil separates.
  6. Add the fried contents in the pan and mix evenly.
  7. Add all the ingredients along with 500 ml water and keep on low flame for 5 minutes.
  8. Serve hot with boiled rice. 

Note: If the apples are already sour, do not add mango powder.