Karonda Mirch ki sabji – a seasonal stir fry of natal plum and green chilies
Natal plum, or karonda, is a seasonal berry that is sour and tangy in taste. It is available only for a short period during the monsoon season in India. It is mainly found in North India and in a few parts of Western India.
Karonda is commonly used to make pickles, sweet chutneys, and tangy stir-fries. It is also added to dals and kadhi to provide a natural sourness, just like lemon or raw mango.
This fruit is native to India, Nepal, and other parts of South Asia. It changes color as it ripens—it is green when unripe and turns pinkish to ruby red when fully ripe. It is very tart when unripe and becomes slightly sweeter as it ripens.
In English, it is called Carissa carandas. In Telugu, it is known as Kalivi; in Marathi, Karanda; and in Bengali, Koromcha. Karonda is rich in vitamin C and iron. It is also packed with fiber, which helps support digestion and may help relieve bloating and constipation.
How To Make Karonda Mirch ki Sabji
Karonda Mirch ki Sabji is a delicious, quick side dish made with simple ingredients. It pairs perfectly with a comforting dal chawal meal and is very easy to make.
Before making any pickle, chutney, launji, or sabji with karonda, some preparation is required. The seeds of ripe karondas are hard and bitter in taste, so they should be removed before cooking. Wash the karondas and slit them open. Using the tip of a knife, scoop out the hard seeds. Always discard the seeds before cooking. However, if the seeds are white and very soft, you can leave them in; otherwise, always remove and discard them.
I always use mustard oil for making pickles and dry sabjis because it adds a traditional flavor. I have also used mustard oil for this Achari Karonda Mirch Sabji, but you can use any cooking oil that you normally use.
Try using medium-spicy green chilies in this sabji. If you don’t like spicy food, you can completely omit the green chilies and use red chili powder instead.
To make the sabji, heat mustard oil in a pan. Add mustard seeds, fennel seeds, and fenugreek seeds, and let them splutter. Add the chopped, deseeded karondas and green chilies. Then add salt and turmeric powder, cover, and cook until the karondas become soft. Finally, add the remaining spices and sauté for a minute. Your Karonda Mirch ki Sabji is ready to enjoy with dal, curry, roti, or curry.
You can make this sabji with fresh cranberries if karondas are not available in your place. This sabji stays well in the refrigerator for a week.
you can also check these recipes-
- Karonda Mirch ka Achar
- Mohabbat Ka Sharbat
- Lauki Pakodi ki Sabji
- Dahi wali Guvar Phali
- Apple Chutney
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Karonda Mirch Ki Sabji
Ingredients
- 200 gm Karonda/ Natal Plum
- 75 gm Green chili/hari mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Fennel powder/ Pisi Saunf
- 1 tbsp Sugar / Chini optional
Tadka/ tempering
- 2 tbsp Mustard Oil / Sarson ka tel
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp Fennel Seeds / Saunf
- 1/4 tsp Fenugreek Seeds / Methidana
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash the karonda and chilies and wipe them well.
- Remove the stalk and chop green chilies in roundels.
- Slit open the karonda in two parts and using the tip of a knife scoop out the seeds.
- Heat oil in a pan and add the seeds for tempering. when they start crackling add turmeric and the chopped karonda and green chilies.
- Saute for few seconds and then add salt and mix. cover the pan with a lid and let it cook on low heat till karonda become soft.
- When karonda become soft add all the dry spices , mix well and cook uncovered for 2-3 minutes and then turn off the heatyou can add some sugar if karonda's are very sour
- Serve karonda mirch ki sabji with roti/ paratha or daal chawal meal
- Stays well for a week in the refrigerator.
Notes
- Addition of green chilies is optional, can also adjust the quantity.
- you can use fresh cranberries instead of karonda.
- instead of fennel powder you can use ready pickle masala.
- can add some sugar to balance the taste.
Nutrition
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