Carissa carandas or karonda is a tangy and berry-like fruits. Karonda or Koromcha (in bangalee) is easily available in winter vegetable markets. Karonda is a sour and tangy in taste and usually used in Indian pickles , daals , jam , murabba etc. We mostly love to have Karonda chilly fry with dinner and lunch like a tangy pickle or chutney. It is very tasty and easy to cook recipe & will be ready in few minutes . You should try & preserve (In frig for one week ) it with paranthas, puri , pulao , samosha or biriyani etc.

See the Recipe below the Gallery ↓↓↓

Ingredients:

  •  Karonda – 200 gram
  • Oil – 2 tbsp
  • Turmeric – 1/2 tsp
  • curry leaves – 2 tbsp
  • Cumin seed or Panch phoron – 1/2 tsp
  • chopped coriander leaves – 1/4 cup
  • green chillies – 2 Optional
  • salt to taste

Method:

  • First Wash karonda  and chilli well .
  • Cut the karonda  and chilli into two pieces
  • Add the cumin seeds or you can use panch phoron* in hot oil.
  • add curry leaves and fry little panch phoron and curry leaves
  • Add karonda to the pan.
  • Add green chillies
  • Then add turmeric powder , salt  .
  • Cook/fry on low flame for 10 to 15  minutes until the vegetables are cooked well and tender
  • Tasty karonda fry is ready.
  • you can decorate it using Kadi patta or curry leaves or coriander leaves
  • Serve with hot white rice or roti or paranthas .
  • you can preserve it in air tight container for 2-3 weeks