Karonde Mirch Ki Sabzi is a delicious Indian side-dish prepared with seasonal berries called – karonda (natal plum). This karonda sabzi is more of a condiment or pickle served on the side with usual Indian main-course dishes. The monsoon season is the right time to enjoy this spicy karonda sabzi.
During this entire rainy season, we are enchanted by the craving for spicy food. Yesterday morning I went to the market and came home with beautiful Karonda (natal plum) having natural vermillion shades.
In English, Karonda is known as ‘Carissa Carandas.’ I must admit it is quite a fancy name for a humble wild berry.
It is a local berry mainly found across North India, Western Ghats, and Nilgiri Hills. In India, karonda is mainly used for making pickles, and spicy side-dishes.
The sweet and sour taste of the berry makes it perfect for making pickles.
Karonde Ki Sabzi…
Karonde Mirch ki sabzi is a popular monsoon dish across North India. Karonda has a tangy flavor to it which needs to be toned down with the green chilies and spices in this recipe.
The choice of mustard oil for cooking karonde mirch ki sabzi was a good decision. The pungent flavor of mustard oil compliments the spiciness of the chilies and the tanginess of the berries.
Apparently, karonda sabzi is my husband’s childhood favorite side-dish. With a huge karonda shrub in the backyard of his ancestral home, he had enough of them while growing up.
For lunch, we enjoy crisp and flaky triangle parathas, arhar dal with karonde ki sabzi. It was so full of flavors and well suited to the weather. And especially the husband’s face beaming with delight and satisfaction.
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Karonde Mirch Ki Sabzi Recipe
- Heavy Bottom Kadhai
- 200 gram Karonda (natal plum)
- 5 – 6 large-size green chili
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon fenugreek seeds (methi dana)
- 1/2 teaspoon carom seeds (ajwain)
- 1 teaspoon fennel seeds (saunf)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon achaar ka masala ( see recipe )
- 1/4 Cup mustard oil
- Rinse 2 – 3 times karonda in water to remove all the dirt and mud particles. Wash the green chili as well.
- Transfer karonde and green chili in a metal colander. Let them sit in a metal colander for 10 – 15 minutes to drain all the excess water. Wipe the green chili with a clean, dry kitchen towel.
- Cut each piece of karonda into two equal halves.
- Cut each green chili into two to three pieces. Slit few from center lengthwise.
- Heat mustard oil in a skillet over a high flame. Once the oil reaches the smoking point reduce the heat to medium.
- Add cumin, fenugreek, asafoetida and carom seeds. Fry for 10 – 20 seconds.
- Next add turmeric powder, coriander powder, and fennel powder. Fry for 10 seconds.
- Now add chopped karonda and green chili. Stir to mix.
- Season with salt and cook covered over medium heat for 5 – 6 minutes.
- Open the lid, check for doneness. Sprinkle achaar masala, mix and cook uncovered for 5 more minutes. Turn off the heat.
- Serve karonde mirch ki sabzi with paratha/roti. You can store it in the fridge for a week or so.