Wash the apples and cut them into boats without peeling them. Remove the cores from the boats and fry them in a little oil until the boats acquire golden brown spots. Remove the apple from the pan and let them drain on some absorbent paper. Cut the aubergine into bite sized pieces. Fry with a little oil until the pieces are browned.
To make the masala, grind the fennel seeds and mix them with the turmeric, chilli powder and salt. Put the apple boats back into the pan together with the aubergine. Add the masala and a little ( 1-2 tbs) water. Mix gently and cover. Cook for about ten minutes or until the aubergine is properly cooked. If the aubergine dries out during cooking, add a little more water so that the finished dish is slightly moist.