Wash n soak Carissa carandas n chili with muslin cloth the and remove the seeds, keep aside.
Cut the chili into two pieces.
Heat the oil roast the fenugreek seeds n mustard seeds .
Add turmeric ,coriander, salt, karonda and chili, cover and cook for 5 minutes..
Now add fennel powder, sugar and cook again for 2 minute. Turn off the gas.
Cool and keep in air tight container.
Serve with paratha, dal-rice or poori.
Calories: 58 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 735 mg | Potassium: 65 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 61 IU | Vitamin C: 8 mg | Calcium: 15 mg | Iron: 1 mg