Karonda Recipe is from Mom’s Recipe Box. Karonda ki Sabzi tastes yum when accompanied with Kachoris, as she says it. You will absolutely love it if you prefer sour food.
Karonda or Crane Berry or Carissa Carandas or Cranberry is a berry-like fruit. Karonda pickles are very common here but sabzi I have hardly heard of anywhere else. The sabzi is made out of slightly unripe karonda.
How to Make Sweet and Sour Karonda Sabzi
Khatti Meethi Karonda Sabzi, have it with Kachoris
- 250 gm Karonda
- 4 medium-sized Onions, thinly sliced
- 2 tbsp Refined oil
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Haldi (Turmeric) Powder
- 1/2 tsp Dhania (Coriander) Powder
- 2 Green Chillies, roughly chopped
- 1/2 tsp Kalonji
- 1/4 tsp Garam Masala (All-spice) Powder
- 3/4 cup Gur or Jaggery
- Salt according to taste
- Boil the cut and deseeded Karonda.
- Heat oil in a pressure cooker.
- Add sliced onions when the oil is hot enough. Saute for two minutes.
- Add ginger-garlic paste and saute for 20 seconds.
- Add haldi and dhania powders, green chillies and salt. Saute for a minute.
- Add half cup water and close the lid of pressure cooker.
- Let it whistle two times.
- Open the lid, add kalonji, garam masala, gur and karonda.
- Cook for 15-20 minutes or till the fat separates.
- Cook for another 10 minutes. Stir in between.
- Sabzi is ready!
Cut washed Karonda into half, vertically; deseed with the help of knife or tip of your thumb. Repeat. Boil the Karonda till they turn soft. Check it with fork; it will take around 20 minutes on low flame.
Once Karonda turns soft, strain them and wash with running water. Keep it aside.
Heat oil in a pressure cooker. Add onions and saute for two minutes on high flame.
Add ginger-garlic paste and saute for 20 seconds. Now add haldi and dhania powders, green chillies and salt. Saute for a minute.
Now add half cup water. Cover the lid of the pressure cooker and let it cook for two whistles. Open the lid of the cooker and lower the flame of the gas stove.
Add the rest of the ingredients – Kalonji, garam masala, gur and karonda. After cooking for another 15-20 minutes, you will see the oil separating from the sabzi. Cook for another 10 minutes while stirring in between. Here it is! The Karonda Gur Sabzi is ready! As I said above, have it with Kachoris, you will love it.
If you have any questions regarding the preparation of this Sabzi, you can write to us in the comments section below. We would love to hear from you.
Notes – I forgot to cut Karonda before boiling, so I had to cut and deseed later. Believe me it’s a bit messy. So, cut and deseed Karonda before you put it on boil.
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— Recipe and Images Shared by Sara Khan