Tangy Karonda and Green Chili Sabzi (Indian Stir-Fry)
1 hour
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About Tangy Karonda and Green Chili Sabzi (Indian Stir-Fry)
Imagine the bright tang of karonda berries, ignited with the vibrant heat of green chilies. This Karonda and Green Chili Sabzi is a sensational Indian stir-fry, bursting with flavor and ready in minutes.This simple yet aromatic side dish beautifully balances tartness and spice, transforming this seasonal delicacy into an unforgettable experience. Enjoy it with besan ki roti, paratha, or classic dal chawal.Discover the magic of karonda berries with this easy recipe, and elevate your everyday meals with a taste of vibrant India.
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Produce
- 250 gm Karonda Berries
- 100 gm Chilies green
Aromatics
- 2 tbsp Onion finely chopped
- 1 tsp Ginger finely chopped
- 1 tbsp Fenugreek Seeds
Spices and Flavorings
- 1 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tbsp Turmeric Powder
- 2 tbsp Coriander Powder
- 2 tbsp Fennel Seeds
- 1 tbsp Mango Powder amchoor, dry
- 1 tbsp Lemon Juice
Oil
- 2 tbsp Mustard Oil
Instructions
- Wash the karonda berries and cut them in half. Remove the seeds. This step helps the berries cook evenly and reduces any bitterness from the seeds.
- Wash and halve the green chilies.
- Heat the mustard oil in a pan over medium heat. Add the fenugreek seeds and let them sizzle for a few seconds. This releases their aromatic flavor.
- Add the chopped ginger and onion to the pan. Sauté until the onion becomes translucent and lightly golden, about 5-7 minutes. This builds a flavorful base for the sabzi.
- Add the turmeric powder, coriander powder, and red chili powder to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices and enhances their flavor.
- Add the prepared karonda berries and green chilies to the pan. Mix well to coat them with the spices. Add salt to taste.
- Cover the pan and cook over low heat for 5-7 minutes, or until the karonda berries are softened. Covering the pan traps steam and helps the berries cook faster.
- Remove the lid and add the fennel seeds, dry mango powder, and lemon juice. Stir well to combine all the flavors.
- Remove from heat and serve hot. This tangy and flavorful sabzi pairs perfectly with chapati, paratha, or dal chawal.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar.
- If you don't have fresh ingredients, frozen or canned alternatives can be used.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 135kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 97mgPotassium: 200mgFiber: 6gSugar: 4gVitamin A: 190IUVitamin C: 15mgCalcium: 65mgIron: 2mg
Hem Lata Srivastava
Articles: 200
3 Comments
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This is delightful! Thanks for the recipe.
Looks so yummy! Excited to make it.
This is fantastic! Thank you for sharing.