Cooking Time : 20 - 25 mins
Ingredients :
Fresh cranberry - 12 oz ( one packet ), cut into 4 - 6 piecesGranny Smith apples - 3 nos, medium sized, grated
Red chilli powder - 6 - 7 tsp or as per taste ( the chilli powder that I was using was not very hot, ideally 3-4 tsp should work )
Mustard seeds - 1 tsp + 1 tsp ( to grind )
Fenugreek seeds - 1/2 tsp
Turmeric powder - 3/4 tsp
Salt to taste
Oil - 1 - 2 tbsp
Ten mins prior to cooking :
Roast 1 tsp of mustard seeds and fenugreek seeds on medium to low heat till the fenugreek seeds turn golden brown in color. Cool and grind into a fine powder.
Procedure :
Oil - 1 - 2 tbsp
Ten mins prior to cooking :
Roast 1 tsp of mustard seeds and fenugreek seeds on medium to low heat till the fenugreek seeds turn golden brown in color. Cool and grind into a fine powder.
Procedure :
Take a big wok and heat oil on medium. Once it is hot add in the mustard seeds, and as they crackle add in the turmeric powder, chilli powder, fenugreek powder and mustard powder ( Turn the heat to low, just in case, you feel you might burn them ). Give a quick stir and add in the cranberries and grated apple along with salt ( increase the heat to medium again ) . Keep stirring in between and cook till the cranberries and apple become real mushy ( approx 20 -25 mins on medium heat ). Check for salt and tartness. If you feel its still very tart add some more chilli powder. For more sweetness you can even add jaggery ( Since the sweetness from apples was enough, I didn't add jaggery ).
When you get a homogenous mix and feel the taste is perfect ( spicy, little tangy with a tinge of sweetness), turn off the heat. Serve with curd rice!
