A chronicle of my kitchen experiments, a little healthy a little indulgent
Food and memories go very strongly together and for me personally quite a few of the strong memories I have, have a food element attached to them. Food induces a nostalgia in me like nothing else can. So this time when I was in Delhi in summers (a rarity in itself) and saw karonde with one of the street vendors, my heart did a little cartwheel and I stopped the car and bought some. For me this dish has always been a part of Delhi monsoons, tangy and spicy this can be eaten as pickle or chutney. This one used to be a staple in the fridge during monsoon season and then I moved to Bangalore and never saw it again
A lot of people asked me last week when I posted about Karonde on my page that what is it and what is its english name. Frankly I didn’t know but then what is google baba for, so karonde is called Natal plum in english Carissa carandas and its a berry like tart fruit which grows in the Himalayas. Its supposed to be very rich in Iron and Vitamin C, in the north the most often used to make a simple karonde and mirchi ki sabji but is pickles, chutneys and even jams can be made using it since its also high in pectin, I am so cursing myself for not getting enough of it to try making a spiced jam.
This is by far the simplest thing you will ever make and will surely rank in one of the yummiest too. Wash and clean the karonde well and then horizontally slit them into two, add equal amounts of green chillies to it and mix
Heat a little oil in a pan, add a generous pinch of hing and then add the karonde and mirchi. Add salt to taste. Cook covered till karonde and mirchi are both tender for about 10-12 minutes. Eat it with a namak and ajwain ka parantha or as a side with a complete meal
Recipe – Karonde And Mirchi Ki Sabji
What I used
How I made it