Apple and Curd Preparation

Ingredients:

Honeycrisp Apple Variety from Washington Apples Collection – ¼ – chopped to very small pieces.

Gala Apple Variety from Washington Apples Collection – ½ – chopped to very small pieces.

Good quality refined sunflower oil – ½ teaspoon.

Mustard seeds – ½ teaspoon.

Green chillies – less spicy ones – 2.

Thick curd – 100 gms.

Grated coconut – 1 ½ scoops.

Curry leaves – 3 sprigs – chopped to small pieces.

Coriander leaves – 5 sprigs – chopped to small pieces.

Mint leaves – 5 sprigs – chopped to small pieces.

Ginger – ¼ inch – chopped to small pieces.

Salt – to taste.

Method: Heat the oil in a kadhai. Remove seeds from the green chillies and split them into 2 each. Add deseeded chillies to the oil in the kadhai. Add the apple pieces within 1 minute. Add salt to taste. Switch off the stove. Add the thick curd and mix. Garnish with grated coconut and the chopped pieces of curry leaves, coriander leaves, mint leaves and ginger. Mix well and leave the kadhai on the stove. Serve cooled or at room temperature as a side dish.