Karonda ki launji
Sweet and sour relish made with karonda/Natal Plum
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gms Karonda/ Natal Plum
- 150 gms Green Chillies / Hari Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- To taste Salt / Namak
- 1.5 cup Sugar / Chini
- 2 tbsp Cooking Oil
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
Instructions
- 1
Wash karond and slit into two to remove the hard brown seeds.
- 2
Wash and chop green chilies into roundals.
- 3
Heat oil in a pan and add cumin seeds .
- 4
When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
- 5
Add salt and turmeric powder and 3/4 cup of water and mix well.
- 6
Cover the pan with a lid and simmer for few minutes till karonda become soft.
- 7
Now add sugar and simmer till the gravy thicken slightly, don't over cook as it thicken further when it cool down completely.
- 8
You can also skip adding red chili powder if you want to make it sweet and tangy .
- 9
Store in a glass jar when it cool down completely.
- 10
This launji easily stays well in the refrigerator for approx 15 days and on room temperature it stays well for 3-4 days.
- 11
Serving suggestion- Goes well with rice ,roti or any snack.