Elephant apple or Ouu tenga is native to Asian countries, sour in taste and used in Indian curries, jam, pickles and jellies. It is often mixed with coconut and spices to make chutneys in other regions. It has multiple health benefits too, so keeping this in mind during summer, very often you will see cooking elephant apple in every household of Assamese community. Mostly, assamese people make light gravy of apple wood with local fish for comfort.
Today am sharing one local recipe that is handed down by my mom. The fruit is hard and round in shape, consists of several petals which are parts of flower. The seeds are fibrous pulp which is great for conditioning hair naturally. My version of sweet, sour and spicy apple pickle is delight to have aftermeal plate cleanser and to make your lunch more spicy in winters. This is my instant elephant apple pickle ready to serve.
INGREDIENTS :
1 Elephant apple
1 teaspoon panchforon
1 teaspoon red chili powder
1 tablespoon jaggery
2 to 3 dry red chilies
Salt
Oil for cooking
METHOD:
First separate petals of elephant apple and cut into small pieces. Wash them properly and bash with rolling pin just to make bit juicy.
In a skillet over medium heat oil, add paanchporon, dry red chilies and pieces of elephant apple. Stir it well and cook for few minutes. Add salt, red chili powder and stirring continuously. Now add jaggery , and stir it. Add water, cover it and cook in simmer until petals are soften. Add jaggery if you want to make it more sweet.
Serve hot.