Elephant apple is native to Asian countries and widely available in the Eastern part of India. In West Bengal we call it Chalta which is also known as Karambel in Nepali and Hindi and in Assam it is known as Ou tenga and widely used in many dish preparation.
Elephant apple is hard and round in shape with five petals and inside has a flower looking pulpy fruit. It has lots of health benefit and considered as anti-diabetic.
The recipe I am sharing today is commonly made in every household in Bengal, which is cooked with green chilies and mustard paste. This tangy fleshy condiment is the ultimate bliss one can enjoy with hot boiled rice.
- 1 elephant apple
- 2 tbsp. mustard oil
- ½ tsp. mustard seed
- 4-5 green chilly (slit into half)
- 1 tsp. turmeric powder
- ½ tsp. sugar
- Salt to taste
- 3 tbsp. mustard paste (Note: Paste is made with 2 tbsp. mustard seed, 1 tbsp. poppy seed, 1 green chili and pinch of salt)
- Peel and thinly slice the petals of elephant apple and wash 3-4 times under running water.
- Smash the pieces just to crack and flat them a bit.
- Boil them with salt and turmeric powder for 10- 15 minutes or until tender.
- Heat oil into a pan, add mustard seeds, green chilies and the boiled elephant apple. Cook for 3-4 minutes.
- Put salt, turmeric powder and mustard paste and cook for 5 minutes.
- Add water and mix well. Let it cook for few more minutes under low heat.
- Finally add sugar and adjust the seasoning as per your taste bud.
- Serve with hot boiled rice.