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by Monika

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Karonde & Mirchi Ki Sabji

 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!

 

karonde & Mirchi ki Sabji

 

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

 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 🙂
Print Recipe Pin Recipe
Course condiments, Main Course
Cuisine north indian, punjabi

Ingredients
  

  • 200 gms Karonde
  • 200 gms green chillies
  • 1 tbsp oil
  • Pinch hing
  • to taste Salt

Instructions
 

  • 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.

Notes

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!

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Appetizers & Sides// Indian Appetizers// Indian Curries & Sabjis// Mains3 Comments

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Comments

  1. shireen says

    August 1, 2013 at 3:41 pm

    How long does it last?Does it have to be refrigerated?

    Reply
  2. Charul Ajmera says

    August 2, 2013 at 9:33 am

    Yummy! The pic with parantha and subzu made me drool. It is one of my fav too.

    Reply
  3. monikamanchanda says

    July 17, 2015 at 12:16 pm

    needs to be refrigrated yes. Will last for about a week or so

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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