During this entire rainy season, we are enchanted by the craving for spicy food. Yesterday morning I went to the market and came home with beautiful Karonda (natal plum) having natural vermillion shades. In English, Karonda is known as ‘Carissa Carandas.’ I must admit it is quite a fancy name for a humble wild berry. It is a local berry mainly found across North India, Western Ghats, and Nilgiri Hills. In India, karonda is mainly used for making pickles, and spicy side-dishes. The sweet and sour taste of the berry makes it perfect for making pickles.
Karonde Ki Sabzi…
Karonde Mirch ki sabzi is a popular monsoon dish across North India. Karonda has a tangy flavor to it which needs to be toned down with the green chilies and spices in this recipe. The choice of mustard oil for cooking karonde mirch ki sabzi was a good decision. The pungent flavor of mustard oil compliments the spiciness of the chilies and the tanginess of the berries. Apparently, karonda sabzi is my husband’s childhood favorite side-dish. With a huge karonda shrub in the backyard of his ancestral home, he had enough of them while growing up. For lunch, we enjoy crisp and flaky triangle parathas, arhar dal with karonde ki sabzi. It was so full of flavors and well suited to the weather. And especially the husband’s face beaming with delight and satisfaction.
More Indian Regional Recipes For You:
Kathal (Jackfruit) Ki Sabzi Tomato Garlic Rasam Kamal Kakdi Ki Sabzi Punjabi Chitt For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram and Youtube for video recipes.
