In a large pot, heat a few tbsp of oil, add 1 tsp mustard seeds.

Once they sputter, break about 3-4 dried red chillies,  1 tsp turmeric, and 1/2 tsp asafoetida powder. Add some red chilli powder for extra heat and 1/2 tsp fenugreek seeds and 5-6 curry leaves if you have them.

Add in the apples and cook down well. Add about 1-2 tsp salt.

Keep cooking down for about 20 minutes on low heat, adding water if necessary and a few tbsps more oil, and stirring occasionally.

Once it forms a pasty consistency, taste and add chilli powder or salt as necessary.