South Indian Spiced Apple Curry

Peel and core the apples, then cut them into 2cm cubes.

Heat the vegetable oil in a large skillet over medium-high heat until shimmering.

Add the mustard seeds and wait for them to pop, then immediately stir in the curry leaves.

Add the apple cubes to the skillet and sauté for 3 minutes until they begin to soften slightly on the edges.

Stir in the turmeric, red chili powder, and salt, coating the apples thoroughly.

Pour in the water, reduce the heat to low, and cover the pan to simmer for 5 to 7 minutes until the apples are tender but not mushy.

Remove the lid and cook for 1 final minute to let the sauce thicken into a light glaze.

Garnish with chopped cilantro before serving hot over steamed basmati rice.