Karonda Mirch curry || Pickled Natal plum And Green Chilli
Today i am sharing Karonde Mirch ki Achari sabzi or Natal plum curry with chillies, from rajasthan.
Whenever I get upset my husband always holds my hand and consoles me. He says ‘Enjoy the little moments in life, one day you will look back and realize they were the big things‘. He is so true! Whenever, I look back at my life, I visualise all those special sweet moments. Spending amazing time together and with our friends. Those late night chit chats, unplanned potlucks, picnics….
For me, food and memories go together. Food induces a nostalgia in me like nothing else can. When I last visited Rajasthan, my memories took me years back. I remembered my aunt’s chatpate mirchi karonde ki sabji and gutty curry. I asked her so many times about how she makes this wonderful stuff and always got same answer: ‘with love’.
So this time over, when I saw karonde with one of the vendors there, was excited. I stopped the car and bought some.
A karonde is called Natal plum in english. Carissa carandas and its a berry like tart fruit which grows in the Himalayas. It is very rich in Iron and Vitamin C. In the north people often use this to make simple Karonde and Mirch ki Achari Sabzi. However, pickles, chutneys and even jams can be made using it since its also high in pectin.
Karonde Mirch Ki Achari Sabji – A Rajasthani curryCourse: SidesCuisine: IndianDifficulty: Easy
Karonde Mirch Ki Sabzi is a delicious Indian side-dish prepared with seasonal berries called – karonda (natal plum). Learn how to make
200gms karonde (Natal plum)
200gms green chillies
1 tbsp oil
1/2 tsp turmeric
Pinch of hing
Salt to taste
- Making karonde mirchi is so easy to make. Wash and clean the karonde well and then horizontally split them into two, add equal amounts of green chillies to it and mix.
- Heat a little oil in a pan, add a generous pinch of hing and then add the karonde and mirchi…add turmeric, Stir and add salt to taste. Cook covered till karonde and mirchi are both tender for about 10-12 minutes. Eat it with a namak and ajwain ka parantha or as a side with a complete meal.
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