Because of its hard wooden shell it is named as Wood apple with an appearance of Bael fruit and its pulp is greenish brown in color with many crunchy edible seeds. It is sour and pungent in taste and has little similarities of tamarind with funky smell.
In India it is grown and found in Bengal due to which it is also known as Bengal Quince but in Bengal it is known as Kabith and in some other places it is known as Monkey apple, Bili, kaitha, Kavat, Kotha, kaintha etc.
In Bengal it is popular as street food, like Kabith bharta, Kabith maakha, Kabith sorbot etc. This can be use as a souring agent in food. It has lots of health benefit as it is a good source of digestion, cures diabetes, helps in blood purification, boosts the immune system, fights cancer and reliefs in constipation, etc.
Today, I am sharing a very interesting recipe known as Kabith Bharta (wood apple mash). You can have it as an accompaniment. It is best enjoyed during the summers.
- 2 wood apple
- 1 tbsp. Kasundi (Bengal mustard sauce)
- 2-3 green chillies (use as per your taste)
- 1 tbsp, chopped coriander
- 1 tbsp. fresh tamarind (optional)
- Salt to taste
- Break and scope out the pulp of wood apple and put into a bowl.
- In a stone mortar pestle add all the ingredients and mash it with the help of the pestle.
- Adjust the seasoning as per your taste and serve as an accompaniment.