Mirch Karonda Fry
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.
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.