Apple Stir Fry

This is one dish not to be missed out on. Super easy to remember and you need not go hunting for the recipe each time you make it.
By Prathima Rao

Apple Stir Fry

Apples are one of those fruits that lends itself well to sweet, dessert recipes and curries and savory alike. Spicy fritters from apples also make a more-ish snack! Lip smacking and tangy apple chutney is another mouthwatering dish. They go perfectly when added to potato curries.

Apple Stir Fry
 
Prep Time
Cook Time
Total Time
 
This is one dish not to be missed out on. Super easy to remember and you need not go hunting for the recipe each time you make it.
Author:
Recipe Type: Side
Serves: 3-4
Ingredients
  • Oil – 2 tsp
  • Mustard seeds – ½ tsp
  • Cumin seeds – ½ tsp
  • Hing (asafoetida) – ¼ tsp
  • Ginger – 1 inch piece, fine chopped
  • Green chillies – 1, slit (optional)
  • Tomato – 1 medium
  • Apples, slightly tart, cooking variety – 3 to 4
  • Jaggery (gur) – 2 tsp or to taste
  • Salt – to taste
  • Rasam powder – 2 tsp or to taste
  • Red chilli powder – ½ tsp (optional)
  • Garnish – coriander leaves
Instructions
  1. Wash and chop tomatoes. Wash and peel apples. Dice them.
  2. Heat oil, add mustard, cumin, hing, let splutter. Add ginger, green chillies, sauté few seconds.
  3. Add tomatoes and let soften a bit. Add apples, mix and let start to soften.
  4. Add salt, jaggery, rasam powder, chilli powder. Cook till done.
  5. Garnish and serve hot!
Notes
Skip rasam powder if not available but increase chilli powder in that case. This dish needs to be bit spicy, sweet and have a slight tang. If you want it more tart, you may sprinkle some lime juice in the end. Asafoetida is optional if not available but zing from ginger is a must! Use either homemade or store bought rasam powder. It is easily available in Indian stores. It is a blend of spices commonly used to make a South Indian traditional dish called ‘rasam’. Rasam is a spicy lentil based soup. Quantity of rasam powder to be added depends on how strong is the one you are using.

Prathima Rao

Born and brought up in South India amongst hard core food enthusiasts. Cooking and food has always been a part of Prathima’s growing years with every family gathering accompanied by a scrumptious and elaborate meal. Now, traditional vegetarian food of her community has paved way to contemporary and quicker dishes.

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