History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Black peppercorns-cinnamon-clove powder 1 teaspoon
Heat mustard oil in a non-stick pan, add eggplant and salt and mix well. Cover and cook for 5-7 minutes.
Quarter and seed apples. Peel half of them and cut all of them into big cubes.
Add apple cubes to the pan along with ¼ cup water and mix well. Cover and cook for 5-6 minutes.
Mix ginger powder, fennel powder, Kashmiri red chilli powder, 1 tsp dried mango powder and 1 tbsp water in a bowl to make a smooth paste. Add this paste to the pan. Cover and cook for 3-4 minutes more.
For tempering, heat ghee in a small non-stick pan, add cinnamon, cloves, green cardamoms and cumin seeds and saute till fragrant. Pour the tempering to the eggplant-apple mixture and mix well. Add peppercorns-cinnamon-clove powder and mix well. Cook till the apples are soft and eggplants are done.
Adjust salt and add remaining dried mango powder and mix well. Cover and cook on low heat for 3-4 minutes.
Transfer the sabzi onto a serving plate and serve hot.
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