INGREDIENTS

INSTRUCTIONS

Buy a heavy coconut that has no cracks and that sounds full of  liquid
when shaken.  Preheat oven to 375F.  After draining liquid from
coconut, bake until shell begins to crack,  about 30 minutes. Tap
coconut shell with hammer to remove shell. (The  white meat with its
brown skin should fall away from shell; if it  doesn't, use paring
knife to release meat.) Using paring knife, cut  away brown skin from
coconut, if desired. Rinse coconut. Coarsely  chop in processor to
measure 3/4 cup (reserve remaining coconut for  another use).  Heat
small skillet over medium heat. Add cumin seeds; stir until  fragrant,
about 3 minutes (do not burn). Transfer seeds to plate;  cool. Finely
grind seeds in spice grinder or in mortar with pestle.  Core apples;
cut into 1/2-inch pieces. Place apples in medium bowl.  Add lemon juice
and toss to coat. Combine 3/4 cup coconut, cumin,  apples and all
remaining ingredients in processor. Chop finely. (Can  be made 1 day
ahead. Cover and refrigerate. Bring to room temperature  before using.)
Created by: Neela Paniz, chef-owner of the Bombay Cafe in Los Angeles.
Posted to MM-Recipes Digest V4 #305 by Julie Bertholf
<jewel1@ix.netcom.com> on Nov 24, 1997

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