Karonda ki launji
Sweet and sour relish made with karonda/Natal Plum
Chutney /Dips, Side Dish
Uttar Pradesh Cuisine
Karonda/ Natal Plum
Green Chillies / Hari Mirch
Turmeric Powder / Haldi Powder
Red Chilli powder / Laal mirch powder
Salt / Namak
Sugar / Chini
Cumin Seeds / Sabut Jeera
Asafoetida / Hing powder
Wash karond and slit into two to remove the hard brown seeds.
Wash and chop green chilies into roundals.
Heat oil in a pan and add cumin seeds .
When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
Add salt and turmeric powder and 3/4 cup of water and mix well.
Cover the pan with a lid and simmer for few minutes till karonda become soft.
Now add sugar and simmer till the gravy thicken slightly, don't over cook as it thicken further when it cool down completely.
You can also skip adding red chili powder if you want to make it sweet and tangy .
Store in a glass jar when it cool down completely.
This launji easily stays well in the refrigerator for approx 15 days and on room temperature it stays well for 3-4 days.
Serving suggestion- Goes well with rice ,roti or any snack.
You can slightly adjust the quantity of sugar according to your preference.