Mirch Karonda Fry

Mirch Karonda fry is a wonderful combination to prepare a recipe with a sour, tangy flavour.  Karonda (Caranda in English) is a berry-sized seasonal fruit, tastes sour and acidic. These are commonly used as a condiment in Indian pickles and spices. They are a rich source of iron and vitamin C.

Ingredients(4 servings)

• Karonda – 100 gms
• Green chillies – 8-10
• Oil – 2 tsp
• Hing – 2 pinches
• Cumin Seeds – ½ tsp
• Turmeric Powder – ½ tsp
• Coriander Powder – 1 tsp
• Aniseed (Saunf) Powder – 1 tsp
• Salt –  to taste

Method

1. Wash karonda and cut them into halves.
2. Wash the green chillies and cut them into 1 cm pieces.
3. Heat oil in a pan. Add hing, cumin seeds and stir.
4. Now add turmeric powder, chopped karonda, green chillies and salt. Stir a little and let it cook covered for 6-7 minutes on low flame.
5. Add coriander powder, saunf powder and stir a little.
6. Let it cook uncovered for a minute.
7. Yummy Mirch Karonda fry is ready.
8. Can be served with chapatis, paranthas or naan.

NOTE:– Shelf life is 5-6 days in the refrigerator.

Mirch Karonda Fry

Nidhi Agrawal

Mirch Karonda fry is a wonderful combination to prepare a recipe with sour, tangy flavour. Karonda (Caranda in English) is a berry-sized seasonal fruit, tastes sour and acidic. These are commonly used as a condiment in Indian pickles and spices. They are rich source of iron and vitamin C.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course, North Indian, Side Dish

Cuisine Indian

Servings 4 servings

Calories 40 kcal

Ingredients

  

• 100 gms Karonda
• 10 Green chillies
• 2 tsp Oil
• 2 pinches Hing
• ½ tsp Cumin Seeds
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Aniseed / Saunf Powder
• Salt to taste

Instructions

 

• Wash karonda and cut them into halves.
• Wash the green chillies and cut them into 1 cm pieces.
• Heat oil in a pan. Add hing, cumin seeds and stir.
• Now add turmeric powder, chopped karonda, green chillies and salt. Stir a little and let it cook covered for 6-7 minutes on low flame.
• Add coriander powder, saunf powder and stir a little.
• Let it cook uncovered for a minute.
• Yummy Mirch Karonda fry is ready.
• Can be served with chapatis, paranthas or naan.

Notes

Shelf life is 5-6 days in refrigirator.

Keyword karonda, karonda mirch, mirch karonda fry

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