Karonde Mirch Ki Sabzi Recipe
Karonde Mirch Ki Sabzi is a favorite seasonal side-dish recipe. Serve karonda sabzi with chapati and raita for a delicious meal.
Servings: 5
Calories: 132kcal
Equipment
- Heavy Bottom Kadhai
Ingredients
- 200 gram Karonda (natal plum)
- 5 - 6 large-size green chili
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon fennel seeds (saunf)
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon achaar ka masala ( see recipe )
- ¼ Cup mustard oil
Instructions
- 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.
Notes
Recommended Equipment: Kadhai ( buy it here )
Adapted from Nishamadhulika.com
Nutrition
Calories: 132kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 17mg | Fiber: 4g | Sugar: 3g | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg