Karonda green chilly is a good combination to prepare a sour and pungent recipe. Karonda a white pink shaded berry grows on a thorny bush. Karonda green chilly is a yummiest and tangy flavored recipe eaten in North India. It is very simple and quick to prepare. It will remain fresh even after one week if kept refrigerated.
Green chilli – 100 gms
Karonde (Carissa Carandas) – 50 gms
Cumin Seeds – 1/4 tsp
Asafoetida – a pinch
Oil – 1 tbsp
Salt to taste
Wash karonde and green chilies and wipe dry them. Cut karonde into two and remove seeds. Remove the stem of green chillies, slit them into half and chop roughly. Heat oil in a pan. Temper asafoetida and cumin seeds. Add karonde and green chillies and saute for one minute. Add salt and saute for another one minute. Now cook covered till karonde and green chillies are both tender for about 4-5 minutes on low heat. Serve with chapatis, parathas, dal-chawal or as a side dish with meal.
Karonda is a rich source of iron. It contains a fair amount of Vitamin C and therefore is an anti scorbutic It is very useful for cure of anemia. It is also good in bad digestion, stomach pain and constipation.