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
- 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.