Karonde Aur Hari Mirch Ki Sabji
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Actually, the Karonda tree looks like a chandelier, the taste of the small berry is sour, It is used to make pickle, chutney, vegetable and cloves. Karonda is a seasonal fruit which is found in most of July and August, Some people keep it to make pickle. But karonda and green chilies sabji is very tasty that best goes with besan ki roti, and is very easy to make or does not require too much material. Cutting it and removing the seeds is a bit difficult, but its vegetable and pickles is delicious.
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Ingredients
- 250 gm Karonda
- 100 gm Green chili Hari mirch
- 2 tbsp Onion Finely chopped, pyaz
- 1 tsp Ginger Finely chopped
- Salt as per taste
- 1 tsp Red chili powder
- 1 tbsp Turmeric Powder
- 2 tbsp Coriander powder dhaniya powder
- 2 tbsp Fennel powder
- 1 tbsp Dry mango powder Amchoor powder
- 1 tbsp Lemon juice Neembu ka ras
- 1 tbsp Methi dana Fenugreek seeds
- 2 tbsp Oil Mustard oil Sarson ka tel
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Instructions
- Wash, cut into two half then remove the seeds. Wash and cut into two the green chili. Now heat the oil in a pan, crackle the methi dana then add Ginger and Onion fry till the onion becomes light golden.
- Add turmeric, coriander, red chili powder cook for 2 minutes, keep stirring. Now add karonde and hari mirch mix well add salt, cover and cook on low heat for 5 minutes.
- Open the lid add fennel powder, dry mango powder and lemon juice, give it to a nice stir mix well. Switch off the gas. Serve hot with chapati, paratha or dal chawal.
Recipe Nutrition
Calories: 135 kcal | Carbohydrates: 16 g | Protein: 1 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Sodium: 97 mg | Potassium: 200 mg | Fiber: 6 g | Sugar: 4 g | Vitamin A: 190 IU | Vitamin C: 15 mg | Calcium: 65 mg | Iron: 2 mg
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