Wash and remove the outer layer of the elephant apples. Cut into small pieces. Sun-dry the pieces for five to six days until crispy. Grind it and if you want you can sieve it. Otherwise, if you have finely grounded the content, there is no need to sieve. Store the powder in airtight glass bottles or jars.
Elephant apple is an integral component of Assamese food. Use of elephant apple for preparing fish curry, or lentils is very common amongst the Assamese community. Apart from enhancing the taste, elephant apple gives us a lot of health benefits.
Always use a dry spoon to take out the powder.