Heat a kadhai with oil Splutter Panch phoron. Add green chilli, hing, curry leaves, grated ginger and chilli flakes. Saute for a minute or two.

Apple dices were marinated with black salt, black pepper and lemon juice for 15 minutes. Add those marinated apples into the tadka. Add the soaked black raisins. Then add salt and turmeric powder. Mix well and cook the apples.

Apples should be cooked yet crunchy, don't overcook them. Now put red chilli powder and roasted coriander and cumin powder. Mix all nicely. For sweetness add jaggery powder. Mix well. Add little water. Let it cook. Then add some more water to adjust consistency.

Cook the apple launji in slow heat for 10 minutes. It thickens up a bit. Mash few apples to make the gravy thicker.
Switch off the heat and let it settle down. Upon cooling it becomes bit more thicker.