Karonda (karvanda): India's answer to cranberries. These pinkish-green fruits with a few tiny seeds in have a sourish taste. The flesh is firm when the fruit is raw. It is also filled with a sticky white fluid.
Biting into a Karonda, you will experience a strange, dry astringent-like feeling in the mouth. Although it definitely tastes weird, it’s really fun to eat with a little sea salt sprinkled on. The raw berries are commonly used for pickling. When ripe,can eat with little salt sprinkled on it. In front of the school at Powai, i have seen ladies sitting with karvanda, tamarind, star fruit, etc.
c) when it splutters, add curry leaves and asafoetida and switch off gas(if you are using mustard dal, do not add mustard seeds)
d) wash and pat dry the karvanda.
e) add the karvanda in the oil, mix and keep aside to cool
f) when it is cool, add the the chilli powder, salt and mix well.
g) fill the same in a glass bottle and leave for one week
h) when the karvanda becomes tender a bit, can start using it.
it tastes awesome with a round slice of onion topped with little lime juice and pickle on top of it.
Biting into a Karonda, you will experience a strange, dry astringent-like feeling in the mouth. Although it definitely tastes weird, it’s really fun to eat with a little sea salt sprinkled on. The raw berries are commonly used for pickling. When ripe,can eat with little salt sprinkled on it. In front of the school at Powai, i have seen ladies sitting with karvanda, tamarind, star fruit, etc.
Normally, it is found in the market the ladies sitting down on the footpath with a heaped small measuring cup or bowl (one watta - Rs.5 or Rs.10). the cost is presently Rs.100/- per kg. Yesterday i happened to be in Mulund and found the same near the stair case at Mulund railway station. The old lady was selling it with two measuring cups for Rs.5/- &Rs./10/-. When I saw the same, could not resist myself as the season is of pickle and I love pickles even though I am not supposed to eat it. But all seasonal pickles, i make little.
Once after coming from Dombivli, we were so hungry, we went to a hotel near Thane station. Ordered food and were waiting. by the time, the waiter brought the pickle, onion, water etc and kept on the table. When I saw the pickle, could not resist myself i picked up one onion slice and put some pickle on it and started eating. you could not believe, i finished the entire pickle by eating that way, my husband was staring at me. It was the pickle made of Karvanda and tell you it was Awesome. You will not believe, I asked the waiter to give me 1/2 kg of this pickle for which I said I will pay but he refused. so when i see this stuff, i can't resist myself. you also enjoy.
watch youtube: karvanda pickle
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| Karvanda, klakkai, natal plum |
watch youtube: karvanda pickle
Preparation time: less than 10 minutes.
Ingredients:
3/4 cup karvanda
4 tsp chilli powder
1 tbsp salt
a pinch of asafoetida
1/4 cup oil
1 tsp mustard seeds or mustard dal
a generous pinch of asafoetida.
a generous pinch of asafoetida.
few curry leaves
Method:
a) Heat oil in a kadai
b) Add the mustard seeds.Method:
a) Heat oil in a kadai
c) when it splutters, add curry leaves and asafoetida and switch off gas(if you are using mustard dal, do not add mustard seeds)
d) wash and pat dry the karvanda.
e) add the karvanda in the oil, mix and keep aside to cool
f) when it is cool, add the the chilli powder, salt and mix well.
g) fill the same in a glass bottle and leave for one week
h) when the karvanda becomes tender a bit, can start using it.
it tastes awesome with a round slice of onion topped with little lime juice and pickle on top of it.
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