Karonde Aur Hari Mirch Ka Achar
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seasonal tangy pickle
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Ingredients
- 1/2 kg carissa carandas
- 100 gm green chili
- 1 tbsp Salt
- 1/1/2 teaspoon Turmeric Powder
- 1/2 teaspoon red chili powder
- 1 tbsp fennel powder roasted
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon Sugar
- 2 tbsp mustard oil
- 1 teaspoon coriander powder
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Instructions
- 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.
Recipe Nutrition
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
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