Karonde Mirch ka Achaar

 

Karonde/ Natal Plum- also known as Indian cranberry.

INGREDIENTS:
  • Karonde- 100 grams [washed, wiped and cut into halves]
  • Green chillies- 50 grams [ cut into 1 inch pieces]
  • Mustard oil- 2tbsp
  • Asafoetida- 1/4 tsp
  • Mustard seeds- 1tsp
  • Fenugreek seeds- 1/2 tsp
  • Cumin seeds- 1tsp
  • Nigella/ kalaunji- 1tsp
  • Fennel seeds- 1 tsp [roughly ground]
  • Coriander powder- 2tsp
  • Turmeric powder- 1/2 tsp
  • Salt- to taste
PROCESS:
  1. Heat oil in a heavy bottomed kadhai. Add mustard seeds. When they start to splutter, add asafoetida and fenugreek seeds. After that add one by one all the left ingredients. Then add coriander powder and turmeric powder at the last.
  2. Quickly add cut green chillies and karonde. Add salt to taste. Mix well. Saute on low heat until karonde become soft. If there is any water, cook uncovered till it dries out.
  3. Mirch karonde achaar is ready. Serve with parathas or as a side dish with your meals.
NOTE-
  • Seeds of karonde should be scooped out while dicing the karonde.
  • Shelf life of this pickle is 6-7 days if kept at room temperature and upto 15 days if stored in refrigerator.

Recipe by- Suchi Srivastava
Instagram- suchisrivastava26
Facebook-  Suchi Srivastava

Comments

Post a Comment

Popular posts from this blog

Achwani

Image
  It is an ayurvedic nutritional mix of more than 30 herbs like ashwagandha, satavari, munakka, edible gum, etc which helps in recovering from day to day weakness and fatigue.   INGREDIENTS: Achwani powder- 2tbsp Jaggery- 100gm Almonds- 20gm Pista- 20gm Poppy seeds- 20 gm Cashew nuts- 20gm Fox seeds- handfull Cumin seeds- 1/2 tsp Turmeric- 1/4 tsp Ghee- 4tbsp Water- as required Dry ginger powder- 1tbsp PROCESS: Soak overnight all the dry fruits in a bowl. Drain the soaked dry fruits and grind into a finr paste. In a pan/ kadhai, heat ghee. Add cumin seeds and let it crackle. Add the dry fruits to it and also achwani power and turmeric powder to it. Add ginger powder to kadhai and roast these till the paste turns golden and it oil starts to separate. Add to it jaggery (crushed). Let the jaggery melt. Adjust jaggery as per choice. Add water to it and let it boil and cook on low heat for 5 mins. Achwani is ready to be served. Serve it hot with puri or drink it as it is with spoon...
Read more

Mushroom Galawati

Image
  Melt in mouth recipe. It is a delicious recipe served as party snacks and appetizers. INGREDIENTS: Button mushroom- 20-25 (sliced) Oil- 1tbsp Green chilli- 2-3 (chopped) Large onion- 1 (chopped) Ginger garlic paste- 1tsp Red chilli powder- 1 1/2 tsp Cumin powder- 1 1/2 tsp Garam masala powder- 1/2 tsp Turmeric powder- 1/4 tsp Salt- (to taste) Fresh coriander leaves- 2tbsp Boiled potatoes- 2 medium (grated) Gram flour- 3tbsp (roasted) Cottage cheese- 50 gms Chutney- (to serve) PROCESS: Heat oil in a non-stick pan, add green chillies and onion and saute till onion is translucent. Add ginger garlic paste and saute for 1-2 mins. Add mushrooms and saute till golden brown in colour. Add red chilli powder, cumin powder, garam masala powder and turmeric powder and mix. Add salt. Cook for 2 mins. Add half of coriander leaves and mix. Switch off the gas and set aside to cool. Once cook, put the mushroom mixture into a blender jar. Add potatoes, gram flour, remaining coriander leaves and cr...
Read more

Singhare ka Achar (Pickled water chestnut)

Image
   Add taste and joy to your life by this fresh pickle. INGREDIENTS: Singhara- 1Kg Turmeric powder- 1tbsp Red chilli powder- 1tbsp Salt- [as per taste] Mustard seeds [rai]- 2.5 tbsp Garlic cloves- 10 Mustard oil- 3/4 cup (heated and cooked) Green chilli- 10-12 PROCESS: Clean and cut singhara. Add them to a cooker and boil it till 2 whistles with 2 cup of water. Drain and let it cool. In a grinder put green chilli, mustard seeds, garlic gloves and make a coarse paste. In a large bowl, put boiled singhara and add to it garlic, chilli and rai paste. Also add turmeric powder, red chilli powder, salt and mustard oil. Mix properly. Transfer it to a clean and dry jar. Can be eaten instantly and if kept in fridge it can last for 2 weeks. Recipe by -  Suchi Srivastava Instagram - suchisrivastava26 Facebook -  Suchi Srivastava
Read more