Karonda Launji

Karonda Launji is healthy and delicious. Karonda/Natal plum/Karanda is a type of berry, that is green and sour when unripe and turns red and sweet as it ripens.

Karonda is rich in Vitamin C, Iron and it also has anti-microbial,  analgesic, anti-inflammatory, and anti-fungal properties. Traditionally karonda juice was used to clean old wounds which have become infected. Karonda helps in lowering cholesterol levels too.

Ingredients

• Karonda – 250 gms
• Cumin Seeds/Jeera – ½ tsp
• Kalonji/Nigella Seeds – ¼ tsp
• Hing/Asafoetida – a pinch
• Turmeric Powder – ¼ tsp
• Coriander Powder – 1 tsp
• Red Chilli Powder – ½ tsp
• Saunf/Fennel Seeds – 2 tsp (coarsely powdered)
• Salt – to taste
• Sugar – 3½ tbsp
• Oil – 2 tbsp

Method

1. Wash karonda and cut them lengthwise into halves, deseed them and keep aside.
2. Heat oil in a pan. Add jeera, kalonji. When it starts to splutter, add hing, turmeric powder, karonda and salt.
3. Mix well and allow to cook for 4-5 minutes.
4. Add coriander powder, red chilli powder, saunf and cook for another 2-3 minutes.
5. Now add sugar, mix and cook for half a minute. (The sugar will dissolve automatically as launji mixture is hot).
6. Karonda lonji is ready,
7. Shelf life is 3-4 days if kept in fridge.

Karonda Launji

Nidhi Agrawal

Karonda Launji is healthy and delicious. Karonda/Natal plum/Karanda is a type of berry, that is green and sour when unripe and turns red and sweet as it ripens. Karonda is rich in Vitamin C, Iron and it also has anti-microbial,  analgesic, anti-inflammatory, and anti-fungal properties. Traditionally karonda juice was used to clean old wounds which have become infected. Karonda helps in lowering cholesterol levels too.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 servings

Calories 100 kcal

Ingredients

  

• 250 gms Karonda
• ½ tsp Cumin Seeds/Jeera
• ¼ tsp Kalonji/Nigella Seeds
• 1 pinch Hing/Asafoetida
• ¼ tsp Turmeric Powder
• 1 tsp Coriander Powder
• ½ tsp Red Chilli Powder
• 2 tsp Saunf/Fennel Seeds coarsely powdered
• Salt to taste
• 3½ tbsp Sugar
• 2 tbsp Oil

Instructions

 

• Wash karonda and cut them lengthwise into halves, deseed them and keep aside.
• Heat oil in a pan. Add jeera, kalonji. When it starts to splutter, add hing, turmeric powder, karonda and salt.
• Mix well and allow to cook for 4-5 minutes.
• Add coriander powder, red chilli powder, saunf and cook for another 2-3 minutes.
• Now add sugar, mix and cook for half a minute. (The sugar will dissolve automatically as launji mixture is hot).
• Karonda lonji is ready,
• Shelf life is 3-4 days if kept in fridge.

Keyword karonda launji, karonda recipe

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