Karonda And Green Chilli Fry

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 ↓↓↓

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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