Karonda Mirch Ki Sabji
Karonda Mirch ki sabji- a seasonal stir fry of natal plum anD green chilies
Servings: 5
Calories: 197kcal
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
Note-
- 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
Calories: 197kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 55mg | Potassium: 400mg | Fiber: 3g | Sugar: 32g | Vitamin A: 133IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg