A super easy and super delicious sabji which tastes awesome with some paranthas! Karonde & Mirchi ki sabji is one of those dishes from my childhood I still love to re-create 🙂
Food and memories go very strongly together. For me, personally a lot of strong memories 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. And this karonde & mirchi ki sabji came to my mind immediately!
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 (Carissa Carandas) in English. It is a berry like tart fruit which grows in the Himalayas. It is supposed to be very rich in Iron and Vitamin C. In the north, it is most often used to make a simple karonde & mirchi ki sabj. It is also used to make pickles, chutneys and even jams 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 dish 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!
Karonde & Mirchi Ki Sabji
- 200 gms Karonde
- 200 gms green chillies
- 1 tbsp oil
- Pinch hing
- to taste Salt
- Heat oil in a pan, add hing to it. Fry for one minute.
- Add the cleaned and chopped karonde and green chillies.
- Add salt to taste.
- Cook covered till tender for about 10-12 mins.
How long does it last?Does it have to be refrigerated?
Charul Ajmera says
Yummy! The pic with parantha and subzu made me drool. It is one of my fav too.
needs to be refrigrated yes. Will last for about a week or so