Clean and wipe karonda and chilli. Cut them from centre in two and cut onion in length.
Dry roast dry masala and grind. Keep aside
In a kadhai/wok add oil, put curry leaves, add onion and saute for 2-3mts. Slow down flame. Add turmeric
Now add green slit chilli and karonda. Let it cook for 2-3mts. Add salt and dry masala.
Let cook for 5mts. Keep stirring.
Its done let it cool. Ready to eat
If u want to store and use it as a condiment u may add 1tbsp vinegar and refrigerate.
Notes
Variations :1. Can be used as side dish (veggies) or achaar by adding or deleting onion.2. You may alter the quantity of chillies depending on their strength.3. If u like little sweetness in your food or find it too hot to handle, add 2-3 tsp sugar/ jaggery just after switching off the flame and stir well. Let it cool. It will give a heavenly flavour4.People living outside India may use Cranberry if you don’t find karonda